Yield: 100 Servings
| Measure | Ingredient |
|---|---|
| 1 quart | WATER; WARM |
| 1 ounce | GARLIC DEHY GRA |
| 4½ pounds | ROLL MIX #10 |
| 1½ ounce | YEAST BAKER 2 LB |
PAN: 18 BY 26-INCH SHEET PAN TEMPERATURE: 325 F. OVEN 1. FOLLOW INSTRUCTIONS ON CONTAINER FOR MIXING AND PROOFING DOUGH.
ADD DEHYDRATED GARLIC TO DRY MIX. MIX THOROUGHLY.
2. DIVIDE DOUGH INTO 4 PIECES. 1 LB 10 OZ EACH 3. ROLL EACH PIECE INTO LONG RECTANGLE, ⅜ 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: D03902
SERVING SIZE: 3 STICKS
From the <Army Master Recipe Index File> (actually used today!).
Downloaded from Glen's MM Recipe Archive, .