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Bread

Bread Sticks

Bread sticks are baked sticks of dough flavored with butter and sugar.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Bread and butter are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 27,232 recipes. Both carry delta-decalactone, which smells sweet, creamy. The science ↓

Bread Sticks

Oven, in the book's wordsA hot oven

Ingredients

Directions

The book says “a hot oven”. The 400°F (200°C) in the steps is the modern equivalent, not the book's own figure.

Shape and rise

  1. Mold the bread dough on a clean surface.

  2. Return the dough to a bowl and let it rise.

  3. Mold the dough down again and shape it into sticks 4 inches long and 2 inches wide.

  4. Place the sticks in bread stick tins.

  5. Let the sticks rise again.

Bake

  1. Bake in a hot oven at 400°F (200°C) until golden.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Bread + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together27,232 recipes

    Shared aroma: delta-decalactone (sweet, creamy).

  2. Butter + sugartop 17% of all pairs
    Smell alikemoderate
    Cooked together98,233 recipes

    Shared aroma: guaiacol (smoky, sweet).

  3. Bread + sugartop 32% of all pairs
    Smell alikelow
    Cooked together8,638 recipes

    Shared aroma: 2-nonenal (fatty, green).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Bread dough
Provides the structure and airy, chewy crumb that rises and holds the stick shape.
Butter
Adds fat and richness, softening the crumb and helping the surface brown.
Sugar
Adds a little sweetness and helps the surface turn golden in the oven.

The step that matters

Letting the sticks rise again. The second rise in the tins lets the yeast gas expand the shaped dough. If the sticks are under-risen they bake up dense, and if over-risen they may collapse or lose their shape.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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