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!

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