2/3 c Warm (110 F.) water
1/2 ts Sugar
1 pk Dry yeast
1 ts Salt
2 tb Olive oil
2 c A/P flour, or as needed
OPTIONAL
4 ts Fennel or caraway seeds OR
2 tb Poppy seeds
Combine the water, sugar, and yeast in a small bowl and let work till
foamy, abt. 10 min.
In the large bowl of elec. mixer, combine yeast mixture, salt, oil, and 1
1/4 c. flour. Beat 4 to 5 min. on med. speed. If using elec mixer, change
to dough hook and on low speed, continue to add remainder of flour as
needed to make med. stiff dough. Increase speed to med. and continue to
mix untill dough cleans bowl completely. Turn into greased bowl and flip so
that greased side is up. Cover bowl with plastic, and let rise till
doubled in bulk.
When proof is complete, punch dough down and knead in seeds if desired.
Cover in bowl with plastic and let rest for 10 to 15 min. Turn out onto
lightly floured working surface and divide into 32 pcs. and lay plastic
over. Roll one at a time to form rope about 7 or 8″ long (they’ll be very
thin). Place on lightly greased baking sheets and proof once more until
doubled. Preheat oven to 325 F.
Bake on shelf in center of oven untill stick are nicely browned all over.
After 5 min., and without removing from oven, spray with water using
trigger type sprayer OR place ice cubes in bottom of oven. Repeat after 5
more min., then complete baking. Cool on racks, store airtight. Will keep
for weeks.
From
Yields
32 Servings