Bread Sticks or Braids

Ingredients

• 1 cup scalded milk
• 1/4 cup lukewarm water
• 1/4 cup compressed yeast
• 1/2 teasp salt
• 1 tablesp sugar
• 2 tablesp butter
• the beaten white of 1 egg

Method

1. 1

   Make a sponge with milk, yeast, and flour.

2. 2

   Let rise, then add salt, sugar, butter, egg white, and enough flour to make a dough.

3. 3

   Shape into strips, let rise, and bake in a hot oven.

As published

This recipe was extracted from Farm and home cook book and housekeeper's assistant (1907) by Adeline O. Goessling, page 14. The excerpt below is the record exactly as published.

Bread Sticks or Braids '^ Make a sponge of 1 cup scalded milk, cooled to lukewarm, 1 ; ^up compressed yeast dissolved in i/4 cup lukewarm water, and i flour enough to make a soft batter. Cover and let stand in a | warm place, and when light add % teasp. salt, 1 tablesp sugar, : 2 tablesp butter, the beaten white of 1 egg, and flour enough ! to make a dough that can be handled. Break off small pieces, shape into balls, then with the hands roll on a board, without i using flour, into long round strips of uniform size and shape. ! The strips should be no thicker than a thick lead pencil. Lay ; the strips in a well greased dripping pan, allowing space ', between for swelling, let rise until light, and then bake in a i hot oven. If the braids are wanted, roll the strips to the desired : length, pinch the tops of three of four together, and then braid : them loosely, and pinch the ends together. Let rise and when 1 light, bake. — [J. H. Raised Tea Rolls \ In the morning rub 2 teasp shortening (lard or butter) into \ 3 pts flour, add 1 teasp salt

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