Ingredients

All-purpose flour (the amount does not need to be measured carefully), milk 1/4 CUP, water 1/4 CUP, YEAST 1 and a half spoons 1/4 TSP, about 1/4 spoon Paste left over (stored in the refrigerator), 1 TSP sugar.

Method: 1. Mix milk and water and heat until it feels warm to your hands. Add sugar, YEAST, and flour into the water. Stir evenly. Add flour and add until I can make dough, even if I don’t have a bread machine, I have to do it all by hand, knead the dough with my hands, and knead it with a washboard until it is even, put it in a large bowl, cover it with a wet cloth, and put it in the oven next to the oven light.

2. On the second day, when the dough has almost doubled in size, add a teaspoon of vegetable oil, and then knead the dough with your hands for about 20 minutes (a tiring job), and then let the dough rise by itself. for an hour, then add a teaspoon of vegetable oil, add a little flour, knead for a while, shape into bread sticks, put on a baking sheet (smear some butter on the bottom of the baking sheet for sandwiching the bread), sprinkle with the SEASONING we usually use on the surface SALT: Lightly pat the salt on the bread sticks with your hands and let them rest for about half an hour.

3. Put it in the oven and bake it at 375F for 20 minutes (approximately). I will open it and take a look. If the inside looks like the picture, that’s it.