Salt Sticks

Ingredients

• 1 1/4 cups very warm water
• 1 package or cake yeast, active dry or compressed
• 1 1/2 teaspoons salt
• 1 tablespoon soft shortening
• 1 tablespoon sugar
• 3 1/2 cups sifted flour
• 1 egg white, lightly beaten
• Coarse salt
• Caraway seeds
• Yellow cornmeal, for the pan

Steps

1. Measure the water into a large bowl, sprinkle or crumble in the yeast and stir until dissolved. Add the salt, shortening and sugar, then stir in the flour.
2. Knead on a lightly floured board 8 to 10 minutes, until springy and elastic. Place in a greased bowl, brush the top with melted shortening, cover and let rise in a warm place until doubled, about 40 minutes.
3. Punch down and let rise again until almost doubled, about 30 minutes. Punch down and cut into two equal portions.
4. Roll each half into a 12-inch roll and cut into 12 pieces. Roll each piece under your palms into a rope about 3/8 inch thick.
5. Place on a greased baking sheet sprinkled with cornmeal and let rise uncovered about 1 1/2 hours.
6. Bake at 400° for about 15 minutes. Brush with egg white, sprinkle with coarse salt and caraway seeds and bake about 5 minutes more.

Notes

The clipping says it makes 1 dozen, though the directions cut 24 sticks.

Newspaper clipping on Rosie Lee’s BREAD card.

Photo: stock photo found online.

Rosie Lee’s original recipe card

Tap the card to see it full size.