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Salt Sticks, The

Salt Sticks, The Tarheel Baker's comes together with Skim Milk, Warm Water, Unsalted Butter, Instant Yeast, and Water. Serves 32. Save it, add the ingredients to your shopping list, and cook it tonight.

Illustrative photo

Ingredients

• 1 cup
• 1/2 cup
• 1 tbsp
• 1 pkg
• 1/2 cup
• 1 cup
• 2 tsp
• 1 pinch
• 1 tbsp
• 2 3/4 cup
• 1
• 1 tbsp
• 4 tsp
• 4 tsp

Method (preview)

1. 1

   In a small sauce pan, heat the skim milk, butter, water, salt, and 2 teaspoons of sugar until the butter melts.

2. 2

   Pour into a large bowl and let cool to about 110F.

3. 3

   Meanwhile, combine the warm water, pinch of sugar, and yeast and let sit until foamy.

4. 4

   Then add the yeast mixture to the skim milk mixture.

5. 5

   Mix the flours in a bowl.

6. 6

   Add about 2 cups of the mixed flours to the yeast mixture and beat with a hand mixer for about 5 minutes on low speed.

7. 7

   Gradually add the remaining flour until it becomes to stiff to beat.

8. 8

   Turn out on a floured surface and knead until smooth, adding additional all-purpose flour as needed to make a medium stiff dough.

9. 9

   Form the dough into a ball and turn into an oiled (I use canola) bowl.

10. 10

    Turn the dough to oil it, cover with plastic wrap, and allow to rise about 1 hour.

11. 11

    When it has doubled, turn it out onto a lightly floured surface and divide into 4 pieces.

12. 12

    Let the pieces rest, covered with a towel, for about 10 minutes.

13. 13

    Roll each piece into a 10-inch round and cut each into 8 wedges.

14. 14

    Roll each wedge from the wide end to the point, stretching the dough as you roll.

15. 15

    Place the rolled dough on a lightly oiled (once again canola) baking sheet (14"x17") with the point of the roll underneath.

16. 16

    Continue until all the dough is rolled leaving about 1-1/2 inches between the salt sticks.

17. 17

    Let sticks rise, covered, to proof.

18. 18

    Preheat the oven to 400F.

19. 19

    When proofed, about 30 minutes, brush with the egg glaze and sprinkle with the seeds and salt.

20. 20

    Very gently, push the seeds and salt into the sticks.

21. 21

    Bake on the upper and lower racks for 5 minutes.

22. 22

    Bake for 3 more minutes, then reduce heat to 250F and bake l5 more minutes until all the sticks are golden brown.

23. 23

    Cool on racks.