Retro Recipe: Bread Sticks

Here’s another recipe from our good friend “Good Bread: How to Make It”: simple Bread Sticks! As ever: recipe first, memory lane wandering after!

Bread Sticks

• The Ingredients:
• • 2 cups scalded milk (heated to 180°F/82°C)
• • 1/2 cup (1 stick)
• • 4 tablespoons white sugar
• • 1 teaspoon salt
• • 3 egg whites, beaten well
• • 7 1/2 cups sifted flour
• • 1 cake yeast foam, dissolved in 1/4 cup lukewarm water OR 1 packet of active dry yeast dissolved in 1/4 cup of lukewarm water
• The Way of Preparing:
• 1. Mix the milk, sugar, butter, and salt.
• 1. When lukewarm, add the flour, yeast foam, and beaten egg whites.
• 1. Knead well, up to ten minutes.
• 1. Let rise and then shape into long, thin strips, about 8 inches long and 1/2 inch thick; try to keep them an equal thickness.
• 1. Let rise again, then bake.
• 1. Have your oven very brisk (400°F/Gas 6/Fan 180) and reduce heat at the end of five minutes.
• 1. The sticks should be very crisp and dry.
• Notes:
• • Add any flavorings you want to make these more tasty!
• • • For everything bagel bread sticks, mix together:
• • • • 3 teaspoons poppy seeds
• • • • 2 tablespoons dried minced garlic
• • • • 1 tablespoon dried minced onion
• • • • 2 teaspoons kosher salt
• • • • 2 teaspoons white sesame seeds
• • • For cheesy garlic bread sticks:
• • • • Add 1/2 cup of shredded cheddar or Parmesan cheese to the dough and 2 teaspoons of garlic powder. Sprinkle on top a mix of the following:
• • • • • 1 teaspoon of garlic powder
• • • • • 2 tablespoons grated Parmesan cheese
• • • • • 1/2 teaspoon dried oregano or parsley
• • • For a spicier kick try add this to the flour:
• • • • 2 tablespoons of fennel seeds
• • • • 2 teaspoons smoked paprika
• • • • 1/2 teaspoon red pepper
• • • For tomato basil bread sticks, top with coarse salt and add the following to the milk:
• • • • 2 tablespoons tomato paste
• • • • 3 to 4 fresh basil leaves, done up chiffonade
• • • Rosemary and chives kneaded in as you’re shaping them makes these awesome.
• • • So does 2 tablespoons of minced garlic and 1/2 teaspoon of dried thyme.
• • Freeze unbaked bread sticks for up to two months; bake from frozen for an extra one to two minutes.

For some reason, I haven’t made bread sticks since I left my first apartment. As it is 2019 at the writing of this, that puts it at almost a decade. I should fix that.

I really loved making these with a full cup of cheddar cheese in them and using it for dipping sticks for chili or some other cold-day dinner. I’m a sucker for a good soup, stew, or chili. My Beef and Sweet Potato Chili is a go-to when I’m in the mood for something hearty.

Let me know if you try this recipe! I would love to see what you make, hear how it went!