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1 package yeast active dry
1/3 cup water warm (105° to 115° F)
2 cups unbleached flour
1 teaspoon salt
1 teaspoon sugar
1/4 cup milk warm (105° to 115° F)
6 tablespoons butter real, melted
Dissolve yeast in water until foamy, 5 to 10 minutes. Combine with 1 cup flour and mix well. Cover and let rise for 1 1/2 to 2 hours or until a light sponge is formed. Sift remaining 1 cup flour with salt and sugar; add to sponge along with milk and 3 tablespoons melted butter. Knead well. Roll about 1 tablespoon dough at a time on a bread board between palms of hands and board to make a long, thin rope about 6 x 1/2 -inches. Keep unrolled dough covered. Place 1 inch apart on a well-greased baking sheet, pressing ends down onto sheet. Brush with remaining melted butter. Cover and let rise in a warm place, free from drafts, until doubled, 45 to 60 minutes. Bake in a preheated 400° F oven for 12 minutes or until golden brown and dry. Reheat any leftovers before serving to restore crispness.
Variations:
1. Sprinkle with 2 tablespoons poppy seed or toasted sesame seed after brushing with melted butter.
2. Sprinkle with 2 tablespoons coarse salt after brushing with melted butter.
3. Sprinkle with 2 tablespoons Parmesan cheese after brushing with melted butter.
4. Sprinkle lightly with garlic or onion salt after brushing with melted butter.
5. For a whiter and slightly softer bread stick, brush sticks with milk rather than metled butter after shaping and again before baking.
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