Caraway Gingerbread

melt butter over moderate heat add the milk and warm add the sugar and salt stir till dissolved. Add this to the starter and mix well. Add flour 1 cup at a time till to stiff to knead then turn out and knead in remaining flour. Divide dough in half and roll each ball into a 12 by 18 inch rectangle cut the rectangles in half the long way then cut each half into squares then into triangles. Brush with egg and sprinkle with seeds, roll up the triangles from the long side and place on greased cookie sheet. Let rise 30 to 60 minutes and bake at 375 for 20 minutes. FROM: DIANA LEWIS (VGWN37A)