vegan: caraway bread sticks

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Caraway Bread Sticks (United States)

 

Recipe By :Karen A. Levin

Serving Size : 0 Preparation Time :0:00

Categories : Entertaining Vegan

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 pound loaf rye bread -- (1 to 1 1/2 lbs)

unsliced Jewish rye bread with caraway seeds or marble

rye

2 tablespoons garlic-infused olive oil

 

PREHEAT OVEN to 350 degrees. Cut bread in half crosswise. With long serrated

knife, cut each half lengthwise into 1/2 inch slices. Cut each slice crosswise

into 1/2-inch slices, forming sticks about 3 inches long.

 

Transfer sticks to ungreased cookie sheets; brush lightly with half of oil.

Turn; brush with remaining oil. Bake until crisp, about 15 to 18 minutes. Serve

warm or at room temperature. Makes about 4 dozen sticks.

 

HELPFUL HINT: Baked bread sticks can be frozen up to 1 month before serving. To

reheat, bake in 350-degree oven until hot, about 5 to 10 minutes.

 

PER STICK: 23 CAL; 1G PROT.; 1G TOTAL FAT (0.1G SAT. FAT); 4G CARB.; 0 CHOL.;

47MG SOD.; 0 3G FIBER. VEGAN

 

Source:

" Vegetarian Times 1996-12 "

S(McEditing):

" Hanneman (kitpath) on 02-Apr-2002 "

Yield:

" 4 dozen "

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NOTES : Delicatessens and bakeries usually carry unsliced rye bread for this

easy recipe.

 

 

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