Name: Grissini Anise
Ingredients: 3 1/2 c Bread flour; 2 tb Sugar; 4 ts Anise seeds; 3/4 ts Salt; 1/4 oz 50%-faster-rising dry yeast, (1 package); 18 tb Very warm water, 120 to 130 degrees; 1 tb Olive oil; 1 tb Brandy; 1/2 ts Vanilla extract; Vegetable cooking spray; 1 ts Water; 1 Egg white, lightly beaten; 2 tb Turbinado or granulated sugar

Revival is just the life of the Lord Jesus poured into human hearts. Jesus is always victorious. In heaven they are praising Him all the time for His victory. Whatever may be our experience of failure and barren-ness, He is never defeated. His power is boundless. And we, on our part, have only to get into a right relationship with Him, and we shall see His power being demonstrated in our hearts and lives and service, and victorious life will fill us and overflow through us to others. And that is Revival in its essence.

Roy Hession

CATEGORY	CUISINE	TAG	YIELD
Grains, Vegetables, Eggs	Italian	Breads	24	Servings

INGREDIENTS

3 1/2	c	Bread flour
2	tb	Sugar
4	ts	Anise seeds
3/4	ts	Salt
1/4	oz	50%-faster-rising dry yeast, (1 package)
18	tb	Very warm water, 120 to 130 degrees
1	tb	Olive oil
1	tb	Brandy
1/2	ts	Vanilla extract
		Vegetable cooking spray
1	ts	Water
1		Egg white, lightly beaten
2	tb	Turbinado or granulated sugar

INSTRUCTIONS

Place first 5 ingredients in food processor; pulse 6 times or until
blended. With processor running, add very warm water and next 3 ingredients
through food chute; process until dough leaves sides of bowl and forms a
ball.
Turn dough out onto a lightly floured surface; knead lightly 5 times.
Place dough into a large bowl coated with cooking spray, turning to coat
top. Cover and let dough rise in a warm place (85 degrees), free from
drafts, 40 minutes or until doubled in bulk.
Punch dough down; turn out onto a floured surface. Roll dough into a 24 x
7-inch rectangle, and cut into 24 (1-inch-wide) strips; roll each strip
into a 15-inch rope.
Place ropes 1 inch apart on baking sheets coated with cooking spray. Cover
and let rise in a warm place (85 degrees), free from drafts, 15 minutes or
until puffy. Combine 1 teaspoon water and egg white, and gently brush over
breadsticks; sprinkle with turbinado sugar.
Bake at 400 degrees for 13 minutes or until golden. Remove from pans; let
cool on wire racks. Yield: 24 breadsticks (serving size: 1 breadstick).
Per serving: 89 Calories; 1g Fat (10% calories from fat); 3g Protein; 17g
Carbohydrate; 0mg Cholesterol; 70mg Sodium
NOTES : Grissini, the Italian word for breadsticks, refers to the thin,
crisp type versus the soft, chewy ones.
Recipe by: Cooking Light, Sept 1994, page 112
Posted to MC-Recipe Digest V1 #432 by igor@digex.net on Jan 28, 1997.

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