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Bread Sticks

Bread sticks are made from a bread sponge, shaped into sticks, risen, brushed with water, and baked.

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

Oven, in the book's wordsA quick oven

Ingredients

Directions

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

Prepare

  1. Take about 1 tablespoon of the sponge.

  2. Roll it out into a long, round shape the size of your finger.

  3. Place each stick in a bread stick pan.

Rise, brush and bake

  1. Let them rise in a warm place for 30 minutes.

  2. Brush the sticks with water.

  3. Bake in a 400°F (200°C) oven for about 15 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

What each ingredient does

Whole wheat or white bread sponge
Provides the dough that forms the breadsticks' structure and yeasted rise.

“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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