Vintage bread sticks recipe
I was making soup on one chilly evening here in Colorado when I decided to try and find a vintage bread stick recipe. Not as prevalent as I had anticipated. I finally cam across a pin that was an image from a cookbook someone was selling on ebay.
The recipe is really easy and the dough is wonderful to work with. I came together quickly, but one thing I wasn’t anticipating was the texture of the finished product. I don’t know why I was thinking it would be different than it was, probably partly because I have another bread stick recipe that is the same technique but made with yeast instead of baking powder. The result was something like a biscuit. A good biscuit, but a biscuit none the less. If I were to rename these, I’d probably call them Buttery Biscuit Sticks.
I think they were my kid’s favorite part of the meal. I may have my son help me make them if I ever make them again because they’re just so fast and easy.
Also, the recipe tells you to cut the dough into 32 pieces, and I only did 16. Seemed a little more appropriate for standard bread stick portion sizes today.
Dopey’s Butter Dips
1/3 cup butter
2 1/4 cups sifted all-purpose flour
1 Tbs sugar
3 1/2 tsp baking powder
1 1/2 tsp salt
1 cup milk
Heat oven to 450. Melt butter in oven in 9×13 pan. Remove pan when butter is melted.
Sift together flour, sugar, baking powder, and salt. Add milk. Stir slowly with fork until dough just clings together. Turn onto well-floured board. Roll over to coat with flour. Knead lightly about 10 times. Roll out 1/2′ thick into rectangle 8×12″. With floured knife, cut dough in half lengthwise, then cut crosswise into 16 strips.
Pick up cut strips in both hands and dip each strip on both sides in melted butter in baking pan. Next lay them close together in two rows in the same pan. Bake 15-20 minutes until golden brown. Serve hot.