Soft Breadsticks With Fennel Seeds

CATEGORY	CUISINE	TAG	YIELD
Grains, Eggs		February 19, Gourmet/bon	1	Servings

INGREDIENTS

		A 1/4-ounce package, 2 1/2
		teaspoons
		active dry yeasts
		A pinch of sugar
3		1/2 cups all-purpose flour
		up to 3
2	t	Salt
2	t	Fennel seeds
1/4	t	Pepper
		An egg wash made by beating
		together 1
		large egg yolk with 2
		teaspoons water

INSTRUCTIONS

In the bowl of an electric mixer proof the yeast with the sugar in  1/4
cup lukewarm water for 5 minutes, or until it is foamy. With the
paddle attachment beat in 1 cup warm water, 3 cups of the flour, the
salt, the fennel seeds, and the pepper and beat the dough until it is
smooth. With the dough hook of the electric mixer or by hand knead  the
dough, kneading in enough of the remaining 1/2 cup flour to form  a
smooth, elastic dough, for 10 minutes. Form the dough into a ball,  put
it in a well-buttered large bowl, turning it to coat it with the
butter, and let it rise, covered with plastic wrap, in a warm place
for 1 hour, or until it is double in bulk. Punch down the dough and,
working with one small piece of dough at a time, form it into
1/4-inch-thick ropes, each about 8 inches long. Arrange the ropes on
buttered baking sheets, brush them lightly with the egg wash, and  bake
them in batches in the upper third of a preheated 450Â°F. oven  for 15
minutes, or until they are golden. The breadsticks may be made  1 day
in advance and kept in an airtight container. Reheat the  breadsticks,
wrapped in foil, before serving.  Makes about 45 breadsticks.  Gourmet
February 1990  Converted by MC_Buster.  Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 1214 Calories From Fat: 70 Total Fat: 8.1g Cholesterol: 180.1mg Sodium: 4669.3mg Potassium: 428.4mg Carbohydrates: 243.6g Fiber: 10.2g Sugar: 3g Protein: 35.6g