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Bread Sticks

Bread sticks are small, elongated pieces of dough baked until dry but not browned.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Bread Sticks

Ingredients

Directions

The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare the dough

  1. Knead the dough until elastic.

  2. Cut into pieces half the size of an egg.

  3. Roll each piece into a stick the size of a pencil and about a foot long.

Rise and bake

  1. Lay the strips in a well-greased paper bag.

  2. Let them rise slightly before sealing the bag.

  3. Bake in a moderate oven at 350°F (175°C) until dry but not browned.

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

What each ingredient does

Bread dough
Provides the structure that holds the stick shape and becomes the crisp, dry bread.
Shortening
Adds fat that tenderizes the crumb and softens the texture of the dough.

The step that matters

Let them rise slightly before sealing the bag. Sealing the bag too early traps less room for the dough to expand, while letting it rise slightly lets the sticks lighten before baking. Watching the rise keeps the texture light rather than dense.

“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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