Skip to content

Italian Bread Sticks

A historical recipe from 133 Quicker Ways to Homemade, with Bisquick, by Betty Crocker (1959).

No ratings yet

A historical recipe

133 Quicker Ways to Homemade, with Bisquick, by Betty Crocker (1959). Project Gutenberg eBook #61487.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Ingredients 1 ingredient

  1. ¼ cup butter

Cook safely

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

  • Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.

Method

  1. Follow directions for Yeast dough (recipe page 23).
  2. Divide dough into 16 equal parts.
  3. Roll each piece between hands into pencil-like strips 8″ long.
  4. Melt ¼ cup butter.
  5. Spread part of butter in bottom of 13×9½×2″ oblong pan.
  6. Put strips of dough in pan.
  7. Brush tops with rest of butter.
  8. Sprinkle with caraway seeds, poppy seeds, celery seeds, sesame seeds, or garlic salt.
  9. Cover with damp cloth.
  10. Let rise in warm place (85°) until light, about 1 hr.
  11. Heat oven to 425° (hot).
  12. Bake 15 min., until light golden brown.
  13. Turn oven off.
  14. Allow bread sticks to remain in oven 15 more minutes to crisp.

Plating

Cookware for this recipe

  • Saucepan
Source Public domain in the USA
Credit

From 133 Quicker Ways to Homemade, with Bisquick, by Betty Crocker (1959). Digitised by Project Gutenberg, eBook #61487 (https://www.gutenberg.org/ebooks/61487). Public domain in the USA; its status may differ elsewhere.

What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.