| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Eggs |
|
Breads |
36 |
Servings |
INGREDIENTS
| 3/4 |
c |
Warm water |
| 3/4 |
c |
Warm beer |
| 1 |
pk |
Dry yeast |
| 3/4 |
c |
Olive oil( good quality! ) |
| 1 |
tb |
Fennel seeds |
| 1 1/2 |
ts |
Salt |
| 4 1/2 |
c |
Flour( approx ) |
| 1 |
|
Egg |
| 1 |
tb |
Water |
INSTRUCTIONS
GLAZE
I love the taste of fennel and extra virgin olive oil.
Dissolve yeast in warm water and warm beer for 10 minutes or until very
faomy. Add olive oil, salt and fennel seeds. Mix in 3 1/2 cups flour and
knead until smooth and elastic adding more flour as needed to prevent
stickiness.Place dough in oiled bowl, cover and let rise double. Punchdown
dough and divide into 12 balls and divide each ball into 4 pieces. Roll
each piece into a long rope and place on greased baking sheets at least 1
inch apart. Brush with egg glaze.Bake immediately, 350 until golden about
30 minutes. Note: I also like to sprinkle on rosemary, anise or other seeds
on the dough.Plus I make my bread sticks larger by dividing the 12 balls of
dough in 2 or 3 pieces instead of 4. And I also like to brush on extra
virgin olive oil instead of the egg wash over the breadsticks prior to
baking them.then you have to turn them over during baking and brush more
oil on them to brown the other side. I like the taste good olive oil gives!
Posted to Recipe Archive - 3 November 96
Date: Sun, 3 Nov 96 13:20:43 EST
submitted by: LIR119@delphi.com
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