Cooking with Janet

400 degrees for 15 minutes or til lightly browned

• 3/4 tsp instant yeast
• 1/2 cup warm water
• 1 T malted milk powder
• 1 tsp salt
• 1 T honey
• 4-4 1/2 C bread flour to make a soft dough.

Prepare pans: Brush with melted butter. Sprinkle with cornmeal and fresh cracked pepper.

Add instant yeast to approximately 3 1/2 C flour. Add water (120 degrees) to flour and mix to combine. Add malted milk powder, salt and honey. Add flour slowly to make a soft sough. Knead til smooth; elastic. (You may shape or let rise until doubled at this point. If you let rest punch down and let dough rest 10 minute)

Roll into a rectangle 1/2″ thick - cut into 1 inch strips. Place in prepared pan. Baste with melted butter. Sprinkle with garlic salt.  Sprinkle on Salad Supreme and a good paremeasn cheese. (NOt the kind in the gree cylandder)  Cover with plastic wrap that has been sprakyed with vegetable oil. Let rist til almost doubled.

Note: this is the best bread sitcks I have e3ver tasted. I have been making these for over 20 years. I got this recipe from Rosemary Croshaw after a church Relief Society Lunch.

• 3 Eggs
• 1 1/2 C buttermilk
• 1 3/4 C Flour
• 2 tsp baking powder
• 1 tsp baking soda
• 1/2 tsp salt
• 1/2 C Oil

In a medium bowl stir eggs, buttermilk & oil. Set aside. Whisk together the dry ingredients. Add wet ingredients and stir. It will be a little lumpy.

Note: Leisa grew up with these.