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Directions. Preheat oven to 325°. In a large bowl, mix sugar, yeast, salt and 2 cups flour. In a small saucepan, heat water and oil to 120°-130°; stir into dry ingredients. Stir in enough remaining flour to form a soft dough (dough will be sticky). Turn dough onto a floured surface; knead until smooth and elastic, 6-8 minutes.
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MAKE ROLLS. - Form the rolls and let raise on a baking tray. - Brush them with the egg-water mix, sprinkle sesame, caraway or poppy seeds on top and cut crosswise. - Place a fire proof bowl with water in the oven. - Bake in preheated oven on 425 F for 10 min, then reduce heat to 375 F and bake for another 10 min. MAKE BREAD STICKS.
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The store called them "salt sticks," but they were actually similar to a crescent roll, only with a harder exterior and chewier interior. I believe they were made out of rye bread, as they had caraway seeds throughout, and course salt on top. I've seen mentions of baked goods that sound similar in blogs about Jewish delis, usually in New York.
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2 teaspoons fine sea salt. 2-2 1/4 cups very hot tap water. no-stick cooking spray, for preparing food storage bag. For the topping: 1 extra-large egg white beaten with 1 tablespoon water. coarse sea salt and additional caraway seeds ~ Step 1. In the work bowl of a food processor fitted with the steel blade, using a series of 10-15 rapid on-off.
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Instructions. Preheat your oven to 350°. Scrub the potatoes and dry them really good. Add olive oil and kosher salt into two different baking dishes. Brush the olive oil on the potato with a basting brush and let any excess oil drip back into the dish. Now roll the potato into the salt, covering the entire potato.
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Make the Sticks. In a mixer bowl, using a dough hook, mix the flour with the yeast. Add margarine, oil and water and work into a soft dough. Roll out the dough on a flat surface. Use a pizza wheel to cut out rectangles half a centimeter wide and 15 centimeters long (.2- x 6-inches).
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Step 3. Roll each piece of dough into a thin log as long as the width of your baking sheets. Divide logs between 2 ungreased baking sheets, then brush lightly with some of egg wash and sprinkle.
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Cut the dough into rectangles about 1 x 3 inches. Place on an ungreased baking sheet. Break few eggs ( vajcia ), add salt ( soľ) and whisk well. Brush the tops with this egg mixture. Then top with sesame seeds ( sézamové semiačka ), caraway ( rasca) or cheese ( syr ). Bake at 400F for about 10-15 minutes, until the sticks are golden brown.
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In a saucepan, heat together the skim milk, lard or butter, water, salt, and 2 teaspoons sugar until the fat melts. Let cool to 110 degrees in the large bowl of an electric mixer. Meanwhile, combine the warm water, pinch of sugar, and yeast in a bowl and let stand un
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Step 1. In a food processor pulse together flour, sugar, and table salt several times to combine well. In a small bowl whisk together water, yeast, and butter or oil. Add yeast mixture to flour.
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Hungarian Salt Sticks: Put the dough on a floured work surface and punch the dough down. Divide into 4 balls, kneading each ball for 1 minute. Cover the 4 balls and let rest for about 15 minutes until they start to puff up. Use a roller to roll out each ball to about 1/2 inch in thickness, and cut it into 4 triangular (pie shaped) pieces.
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Instructions. Put the flour in a bowl, crumble the yeast, add the milk-water mixture, very soft fat and possibly baking malt, add salt. Mix everything slowly, then knead well until the dough bubbles and becomes supple. Put a plastic bag over the bowl (this is important, yeast dough likes it moist) or a damp cloth. Let rise well.
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Mix and knead above well, roll out about 1/4 inch thick, paint top with the egg whites. Sprinkle with kosher salt and caraway seeds. Cut into 1/2 inch strips about 4-6 inches long. Bake at 325 degrees for 12-15 minutes, until lightly brown. Serve as bread stick with drinks.
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Preheat the oven to 435. Shape the boules into rough 4-5 inch triangles and roll like a croissant; allow to rise to about 3/4 proof; spray them with a light spray of water and sprinkle heavily with a mixture of kosher salt and caraway seeds. 6. Let sticks fully proof -- about another 15 min; bake on parchment with a *very* light spritz of water.
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Instructions. Heat your oven to 450 degrees F. Pat fish fillet dry and season with kosher salt on both sides. Cut the fish fillet into pieces or sticks (1 to 1 ½-inch thick and about 3-inch long). In a small bowl, combine black pepper, dried oregano, and paprika. Season fish sticks on both sides with the spice mixture.
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directions. Knead oil and 1 1/2 teaspoons caraway seeds into dough in a large bowl until oil is absorbed, then divide dough into 16 pieces. Loosely cover with plastic wrap and let stand 30 minutes. Put oven racks in upper and lower thirds of oven and preheat oven to 375°F. Roll each piece of dough into a thin log as long as the width of your.
