Ingredients:
2 teaspoons yeast
¼ cup honey
½ cup powdered milk
1½ cups water
1 stick butter, melted (8 tbsp)
2 tsp salt
5 cups flour
Garlic Topping:
8 tbsp melted butter
1 tbsp granulated garlic
Procedure:
In a bowl, combine the yeast, honey, and water. Set aside for ten minutes.
In a separate bowl combine powdered milk, salt, and flour. Whisk together to combine.
Pour the yeast mixture into the flour and add the melted butter. Knead until the dough is smooth. If more liquid or flour is needed to adjust add accordingly.
Knead dough for about 10 minutes and place in a greased bowl and allow it to double in size.
Once dough has doubled in size remove and divide into four balls. Divide each of those balls into 4 balls.
Roll each ball into a rope about 6 inches long. Place onto a prepared baking sheet , brush the tops with the garlic mixture and allow the newly prepared bread sticks to double in size.
Bake in a 350 degree oven for about 20 minutes or until golden.
Remove from the oven and brush with butter/garlic mixture and serve.
¼ cup honey
½ cup powdered milk
1½ cups water
1 stick butter, melted (8 tbsp)
2 tsp salt
5 cups flour
Garlic Topping:
8 tbsp melted butter
1 tbsp granulated garlic
Procedure:
In a bowl, combine the yeast, honey, and water. Set aside for ten minutes.
In a separate bowl combine powdered milk, salt, and flour. Whisk together to combine.
Pour the yeast mixture into the flour and add the melted butter. Knead until the dough is smooth. If more liquid or flour is needed to adjust add accordingly.
Knead dough for about 10 minutes and place in a greased bowl and allow it to double in size.
Once dough has doubled in size remove and divide into four balls. Divide each of those balls into 4 balls.
Roll each ball into a rope about 6 inches long. Place onto a prepared baking sheet , brush the tops with the garlic mixture and allow the newly prepared bread sticks to double in size.
Bake in a 350 degree oven for about 20 minutes or until golden.
Remove from the oven and brush with butter/garlic mixture and serve.
Submitted By: Chef Bryan Woolley
Recipe Author: Chef Bryan Woolley
Recipe Source: http://chefbryanwoolley.com/2013/02/23/1437/