Yield: 100 Servings
Measure | Ingredient |
---|---|
1 quart | WATER; WARM |
4½ pounds | ROLL MIX #10 |
1½ ounce | YEAST BAKER 2 LB |
2⅔ ct -
PAN: 18 BY 26-INCH SHEET PAN TEMPERATURE: 325 F. OVEN 1. FOLLOW INSTRUCTIONS ON CONTAINER FOR MIXING AND PROOFING DOUGH ADD WHOLE CARAWAY SEEDS TO DRY MIX.
2. DIVIDE DOUGH INTO 4 PIECES, 1 LB 10 OZ EACH.
3. ROLL EACH PIECE INTO LONG RECTANGLE, 38 INCH THICK AND 7 INCHES WIDE. CUT CROSSWISE INTO STRIPS ⅜ INCH WIDE.
4. PLACE ON GREASED SHEET PAN 1 INCH APART.
5. BAKE 15 TO 18 MINUTES OR UNTIL GOLDEN BROWN.
Recipe Number: D03901
SERVING SIZE: 3 STICKS
From the <Army Master Recipe Index File> (actually used today!).
Downloaded from Glen's MM Recipe Archive, .