Poppy seed bread sticks

100 Servings

Ingredients

Quantity Ingredient
1 quart WATER; WARM
2 cups WATER
5 EGGS SHELL
4½ pounds ROLL MIX #10
1½ ounce YEAST BAKER 2 LB

Directions

PAN: 18 BY 26-INCH SHEET PAN TEMPERATURE: 325 F. OVEN 1. FOLLOW INSTRUCTIONS ON CONTAINER FOR MIXING AND PROOFING DOUGH.

2. DIVIDE DOUGH INTO 4 PIECES, 1 LB 10 OZ EACH.

3. ROLL EACH PIECE INTO LONG RECTANGLE, ⅜ INCH THICK AND 7 INCHES WIDE. CUT CROSSWISE INTO STRIPS ⅜ INCH WIDE.

4. PREPARE ½ RECIPE FOR EGG WHITE WASH (RECIPE NO. D05501). BRUSH STICKS WITH WASH; SPRINKLE 4 OZ. (¾ CUP) POPPY SEEDS OVER STRIPS BEFORE BAKING.

5. BAKE 15 TO 18 MINUTES OR UNTIL GOLDEN BROWN.

Recipe Number: D03903

SERVING SIZE: 3 STICKS

From the <Army Master Recipe Index File> (actually used today!).

Downloaded from Glen's MM Recipe Archive, .

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