Skip to main content
Main

Bread Sticks

Bread sticks are made from a dough of milk, egg, salt, flour, and oil or butter, baked until golden.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
Jump to recipe ↓

Why it works: Milk and wheat are a kitchen classic. They rank in the top 6% of all ingredient pairs, and cooks put them together in 2,418 recipes. Both carry (e,z)-2,6-nonadienal, which smells cucumber, melon. 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.

Make the dough

  1. In a bowl, combine milk, egg, salt, flour, and oil or butter.

  2. Beat the mixture outdoors for 45 minutes, or until it pulls away from the sides of the bowl.

Bake

  1. Preheat your oven to 400°F (200°C).

  2. Fill hot breadstick irons with the mixture.

  3. Bake for 30 minutes.

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. Milk + wheattop 6% of all pairs
    Smell alikemoderate
    Cooked together2,418 recipes

    Shared aroma: (e,z)-2,6-nonadienal (cucumber, melon).

  2. Milk + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  3. Wheat + flourtop 12% of all pairs
    Smell alikemoderate
    Cooked together4,373 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Flour + buttertop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Wheat + buttertop 14% of all pairs
    Smell alikemoderate
    Cooked together2,002 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

Flour and butter barely smell alike, yet cooks put them together in 124,287 recipes: they work on texture and structure more than aroma.

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

What each ingredient does

Whole-wheat flour
Provides the structure that holds the dough together and sets as it bakes.
Egg
Binds the dough and adds structure and richness as it sets.
Milk
Adds moisture that hydrates the flour and helps browning on the surface.
Oil or sterilized butter
Adds fat that tenderises the texture and gives a richer flavour.

The step that matters

Beating the mixture until it pulls away from the sides. Beating develops gluten in the flour, which gives the dough elasticity and structure. Stopping too early leaves a slack batter that may bake dense or spread instead of holding its shape in the irons.

“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.

You might also like

Wheat GruelWheat Gruel6 recipesTomato SoupTomato Soup526 recipesBrown BreadBrown Bread461 recipesMutton BrothMutton Broth292 recipes