INGREDIENTS

INSTRUCTIONS

Heat heavy medium skillet over high heat. Add fennel seeds and stir
until just golden brown and aromatic, about 1 minute. Transfer fennel
seeds to large bowl. Reduce heat to medium. Add butter and minced
onion to same skillet. Saute until onion is golden brown, about 20
minutes. Cool slightly.  Preheat oven to 400F. Add 2 cups flour, yeast,
sugar and salt to  fennel seeds in large bowl. Stir in hot water and
onion mixture. Mix  in enough of remaining flour, 1/4 cup at a time, to
form soft dough.  Knead dough on lightly floured surface until smooth
and elastic,  adding more flour if dough is sticky, about 8 minutes.
Form dough into ball. Place on lightly floured surface. Cover with
towel. Let dough stand 10 minutes.  Dust 4 cookie sheets with flour.
Divide dough in half. Roll each half  out on floured surface to 12-inch
square. Dust well with flour. Fold  each square in thirds and cut
crosswise into 1/2-inch-wide strips.  Unfold strips. Let dough rest 5
minutes. Stretch each strip to 14  inches. Place strips 1/2 inch apart
on prepared cookie sheets. Let  breadsticks rest 10 minutes.  Brush
breadsticks lightly with water. Sprinkle lightly with coarse  salt.
Bake breadsticks until golden brown, about 20 minutes. Cool 15
minutes.  Reduce oven temperature to 300F. Return breadsticks to oven
and bake  until crisp, about 12 minutes. Cool completely. (Can be
prepared 2  days ahead. Store in airtight container.)  Makes about 4
dozen.  Bon Appetit December 1990  Converted by MC_Buster.  Converted
by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
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Calories: 3379
Calories From Fat: 477
Total Fat: 54.7g
Cholesterol: 122mg
Sodium: 3820.9mg
Potassium: 1170.8mg
Carbohydrates: 625.8g
Fiber: 26g
Sugar: 21.1g
Protein: 83.8g