Whenever you take out a pan of any type of hot bread from the oven, the first thing many of us do is immediately top it with butter. This time-honored combination is "comfort food," not just for the body, but for the soul and the mind. There's just something soothing about hot bread and butter that calms the senses as it nourishes the body and nurtures the soul.
Many years ago, I came across a bread recipe in which you actually butter the bread prior to baking it. When these come from the oven, all they need would be some jam, jelly or preserves, if you desire. The recipe, "Bread and Butter Sticks," is a fast, easy-to-do quick bread that would be just the bread to have for breakfast. It would also be great to have for dinnertime. Regardless of when you serve them, they certainly satisfy the palate of those who enjoy hot bread with butter!
You'll see in the recipe that this is basically a biscuit dough, in that it uses self-rising flour, oil and buttermilk. This is a very easy dough that could also be used for regular biscuits. After the dough is kneaded, it can be patted out and biscuits cut out with a biscuit cutter. They can then be transferred to a baking sheet and baked for the same temperature as the recipe below. Notice also that your hands hardly touch the dough, except for when the dough strips are dipped in the pan of melted butter. This recipe is failure-proof and has always given me great results each time I've made them.
Earlier this year, I ran an article about biscuits along with some other great biscuit recipes. In case you missed the article when it ran, here it is once again:
So, whenever you would like a hot, buttered bread and your body, mind and soul need nurturing, here's the recipe that will do it!
BREAD AND BUTTER STICKS
- 6 tablespoons Butter
- 2 C. Self-Rising Flour
- 1/3 C. Vegetable Oil
- 2/3 C. Milk, either Regular Milk or Buttermilk
Place the butter in an 8-inch baking pan and set in the oven to melt while oven is preheating. Meanwhile, mix all remaining ingredients until a dough is formed and cleans the bowl (with sweet milk, additional flour may be needed to make the dough firm enough to work with). Place dough on a sheet of waxed paper. Cover with a second sheet of waxed paper and knead dough 5-6 times. Working with the two sheets of paper, roll or press out dough to a rectangular shape, approximately the size of the pan to about 1/2 inch thickness. Remove top sheet of waxed paper and cut dough down the center lengthwise and across into 1-inch strips. Pick up each strip and dip into melted butter, turning to coat all sides. Bake at 400 degrees until golden brown.