Bread Sticks

Ingredients

• 1 cup of whole wheat bread dough
• 1 tablespoon melted butter
• enough flour to remove stickiness

Method

1. 1

   Take the bread dough, add melted butter and enough flour to remove stickiness.

2. 2

   Divide into pieces according to the stick pan divisions and roll into shape.

3. 3

   Let rise until twice their bulk, then bake in a hot oven, reducing heat after 10 minutes.

As published

This recipe was extracted from The Edwardsville cook book (1906), page 2. The excerpt below is the record exactly as published.

BREAD STICKS. Mrs. H. M. Dunlap, Savoy, Illinois. Take i cup of whole wheat bread dough, add i tablespoon melted butter and enough flour to remove stickiness. Divide into as maiiy pieces as divisions in stick pan and roll into shape. Let rise until twice their bulk. Put into oven with oven ther- mometer at 9; after 10 minutes reduce heat to 8 and continue baking for 30 minutes. WHOLE WHEAT BREAD WITH DRY YEAST. Mrs. W. A. Richardson. Soak ^ cake of yeast in one pint of lukewarm water in which one or two potatoes have been cooked. When this is dissolved add the potatoes, mashed, and stir in enough flour to make a stiff batter; then put in a warm place overnight. In the morning place about 2 quarts flour in a bread pan, and pour in 3 pints of warm water ; stir into this the yeast bat ter, made the evening before, and one teaspoonful salt ; then add enough flour to make a stiff batter. When light knead rapidly for ten minutes and let rise in a warm place ; then form into 4 loaves, and when light bake about one hour. Use Purina whole wheat flour and sugar may be added if desired. BREAD STICKS. Mrs. E. G. King, 2 cups scalded milk. Yz cup butter. 4 tablespoons sugar, 1 teaspoon salt. Lincoln, Illinois. Whites of 3 eggs. iy2 cups sifted flour. 1 cake yeast foam dissolved in 1/4 eup lukewarm water. Mix the milk, sugar, butter and salt. When lukewarm add the flour, yeast and whites of eggs, well beaten ; knead well, and let rise ; then shape in long, thin strips about 8 inches long 10 THE EDWARDSVILLE COOK BOOK. and inch thick, keeping them of equal thickness. Let rise again, then bake. Have oven very brisk and reduce heat at the end of 5 minutes. BOSTON BROWN BREAD. Mrs. Henry Bicklehaiipt. 2 cups graham flour. 1 teaspoon salt. 2 cups corn meal. 1 heaping teaspoon soda. 2 cups sour milk. % cup molasses. 1 cup raisins. Sift salt and soda with the corn meal; then mix with the flour and add the milk, beat well and add molasses; last add a cup raisins which improves flavor very much. Pour into baking powder cans and steam 4 hours. Then set in oven 20 minutes. BROWN BREAD. Miss Nona Barnsback. V2 cup sugar. 2 cups buttermilk or sour milk. Y2 cup molasses. IV2 cups white flour. 2 tablespoons melted butter

Cook this with the app: pantry check, scaling, and the assistant.