INGREDIENTS

INSTRUCTIONS

In the large bowl of an electric mixer proof the yeast with 1/2 teaspoon of
the sugar in 3/4 cup lukewarm water for 5 minutes, or until it is foamy.
Add the remaining teaspoon sugar, 2 cups of the flour, the table salt, and
the oil and beat the mixture with the dough hook until it is combined.
Knead the dough, kneading in enough of the remaining 1 cup flour to make
the dough form a ball, and knead the dough for 5 minutes, or until it is
soft but not sticky. On a lightly floured surface let the dough rest,
covered with a kitchen towel, for 15 minutes. Divide the dough into 12
pieces, working with 1 piece at a time and keeping the remaining pieces
covered roll the dough between the palms of the hands to form 14-inch
ropes, and arrange the ropes as they are formed 2 inches apart on baking
sheets sprinkled lightly with the cornmeal. Let the breadsticks rise,
covered loosely, in a warm place for 40 minutes, brush them lightly with
the egg wash, and sprinkle them with the fennel seeds and the coarse salt.
Bake the breadsticks in the middle of a preheated 45F. oven for 12 to 15
minutes, or until they are pale golden, and let them cool on a rack for 10
minutes. The breadsticks may be made 1 day in advance and kept in an
airtight container.
Makes 12 breadsticks.
Gourmet April 1991
Converted by MC_Buster.
Converted by MM_Buster v2.0l.

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