-
1
Place 2/3 cup MILK in a microwave-safe measuring cup.
-
2
Heat to remove chill optimum is 110 degrees F but is not critical.
-
3
After removing from the microwave, add warm WATER to bring the total amount of liquid to 1 1/2 cups and place in machine.
-
4
(This is really 5/6 cup of water but it's close enough.
-
5
).
-
6
Add SUGAR, SALT, YEAST and FLOUR.
-
7
Use the dough cycle on the bread machine.
-
8
If you use rapid-rise yeast, you may need to watch and make sure the dough does not rise too much.
-
9
You can take the dough out early if has risen to slightly above the top of the bread machine pan.
-
10
If using mixer, wait until it is at least double in size.
-
11
Preheat oven to 425F.
-
12
Dump dough onto work area that has enough corn meal to keep from sticking.
-
13
You can use flour if you dont have corn meal.
-
14
Use a rolling pin to flatten to about 1/2 inch to 3/4 inch thickness.
-
15
If the dough is too sticky you can sprinkle a little of the bread flour on top.
-
16
Cut the dough into 1/2 to 3/4 wide strips and desired length.
-
17
I use a pastry scraper to press through it rather than dragging a knife.
-
18
Place on oiled cookie sheet.
-
19
You can also braid or make other shapes, if desired.
-
20
Option use egg white or olive oil to brush top of sticks and sprinkle garlic powder.
-
21
You may immediately place the sticks in the oven and bake for 10 12 minutes or until golden brown.
-
22
Remove and let cool for a minute and serve.
-
23
Can be made ahead of time and frozen.
-
24
Preheat oven and place frozen sticks on cookie sheet for 5 minutes.
