INGREDIENTS

INSTRUCTIONS

In a large bowl, sprinkle yeast over warm water and let stand 5
minutes to soften.  Stir in salad oil, beer, salt and fennel seeds.
With a heavy-duty mixer or wooden spoon, beat in 3 1/2 c. flour until
dough is elastic (about 5    minutes).  On a board or pastry cloth,
spread remaining 1 c. flour and turn out  dough. Knead, using this
technique: lift edge of dough, coated well  with flour, and fold toward
center, avoiding contact with sticky part  of dough. Continue folding
toward center and kneading, turning dough  as you work, until it is
smooth and elastic. Place dough in a greased  bowl; turn dough to
grease top. Cover and let rise in a warm place  until doubled (1 to 1
1/4 hours).  On a floured surface, knead just to expel air.  Pinch off
lumps (1  1/2" in diameter) and roll each into a strip that is 18"
long. Cut  each strip in half.  Set wire racks on baking sheets and
arrange strips across racks, 1/2"  apart.  Brush strips with egg-water
mixture. Bake at 325 F. for about  35 minutes or until evenly browned.
Serve hot, or cool on wire racks.  From "Sunset Italian Cookbook" by
the editors of Sunset Books and  Sunset Magazine.  Menlo Park, CA: Lane
Publishing Company, 1981. Pg.  90. ISBN 0-376-02465-8.  Posted by Cathy
Harned.  From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini

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