| 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.
A Message from our Provider:
“To dyslexic atheist: There is a dog”