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Ingredients
1 ½ Tbsp. sugar
¾ cup milk
1 Tbsp. pepper
1 Tbsp. rosemary
3 ¾ cups flour
¼ cup very warm water
½ tsp. salt
1 Tbsp. thyme
½ tsp garlic
Cornmeal for coating baking pans.
¼ cup butter
1 package active dry yeast

Directions
Coating: 1-2 Tbsp. Kosher Flake Salt, ¼ tsp. cayenne Dissolve yeast in very warm water. Heat milk until very hot (scald), let cool. When milk is lukewarm, add butter, sugar, salt and yeast/water mix, stir to blend. Pour into a large bowl or the work bowl of a mixer capable of handling bread dough. Beat egg white until fluffy, add to mix, add rosemary, pepper, thyme and garlic, add flour in 3 parts, blending well. Using a dough hook, knead five minutes (add a few minutes by hand), until dough is smooth and elastic. Let rise in a greased bowl in a warm place (and oven heated to 125 degrees and then turned off works well), until doubled in bulk. Punch down dough. Roll into pencil thickness (can be up to twice as long). Place sticks on cornmeal coated pan, about two inches apart. Whisk together egg yolk and 1 Tbsp. water, brush on tops of bread sticks. Mix cayenne pepper with flake salt, sprinkle on top. Let rise again until doubled. For thinner, crispy brown bread sticks, bake in a 400 degree oven 10-12 minutes.

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