Stick Bread (1886)

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HOW TO COOK WELL (Boston, 1886)
By J. Rosalie Benton

Pg. 298:
   _Stick Bread._
   (For Luncheon or Dinner.)
1 quart flour.
1 1/2 tablespoonfuls sugar.
1/2 tablespoonful salt.
1/4 cupful yeast (shaken).
1/2 tablespoonful butter.
1 cupful milk (scalded).
   Mix together the flour, sugar, salt, and yeast.  Add the milk (with the butter melted in it) when cooled till tepid.  Knead _well_ in the pan, adding no more flour than is necessary.  The dough will seem very stiff, but do not add more wetting.  Cover, and rise over night in a warm place.
   (Pg. 299--ed.)
   In the morning, when very light, put it on the board.  Cut off a piece of dough rather larger than an egg.  With the palms of both hands roll it on the board till one foot long and evenly round, having the hands buttered instead of floured.  Lay the rolls in a greased dripping-pan about one inch apart.  Let them rise till light.  Then wash the entire surface with melted butter, and bake in a hot oven about fifteen minutes.
   This is the proper size for Stick Bread, but I think it is easier to manage, both in making and serving, if each stick is (before rising) about as large around as your middle finger, and twice the length.  Then, each one can be rolled in a plate of melted butter before putting it in the pan, which makes the crust very crisp and delicate.
   Eat fresh, laying one at each person's place at dinner, or on a plate at luncheon.

   _Braid of Bread._
   Make like Stick Bread, but form larger and longer rolls.  (...)

(OED has 1909 for "bread stick"--ed.)