1 tb Dried yeast
1/2 c Warm water
4 ts Honey
1/2 c Butter, chopped
1 ts Salt
1/2 c Water
1 Egg, beaten
3 1/2 c All-purpose flour
Caraway, sesame and poppy
In a small bowl mix together yeast, warm water and 1 teaspoon honey.
Set aside and allow yeast to become foamy. In a saucepan, combine
butter, remaining 3 teaspoons honey, salt and water. Heat gently
until butter and honey melt. Pour liquid into large warmed bowl. Stir
beaten egg and yeast into mixture.
Beat in flour. Do not knead dough. Cover and place in refrigerator
until cold. Divide dough into 12 pieces. On a floured board, roll
each piece to a 12-inch length. Cut in halves lengthways. Place
lengths on greased cookie sheets about 4-inches apart.
In a small bowl beat remaining egg with 1 teaspoon water. Brush egg
over lengths. Sprinkle with seeds. Let rise in a warm place for 30
minutes, or until not quite doubled in size. Preheat oven to 425 F
(220 C). Bake bread sticks 15 minutes, or until golden brown. Cool on
a wire rack.
Makes 24 sticks.