| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Eggs |
|
|
40 |
Bread stic |
INGREDIENTS
| 1 |
pk |
Yeast, active dry or compressed |
| 2/3 |
c |
Warm water |
| 1/2 |
ts |
Anise seed, crushed |
| 2 |
tb |
Each salad oil and olive oil |
| 1/4 |
ts |
Grated lemon peel |
| 1 |
ts |
Salt |
| 1 |
tb |
Sugar |
| 2 1/4 |
c |
Unsifted all-purpose flour |
| 2/3 |
c |
Pine nuts |
| 1 |
|
Egg; slightly beaten |
| 2 |
tb |
Coarse salt |
INSTRUCTIONS
Soften yeast in water; add anise seed, salad oil, olive oil, lemon peel,
salt, sugar, and 1 cup of the flour. Beat until smooth. Add pine nuts and
enough of the remaining flour to make a stiff dough. Turn out on a floured
board and knead until smooth and elastic (about 5 minutes), using
additional flour as needed. Place dough in greased bowl, cover with a damp
cloth, and let rise in warm place until doubled, about 1 hour.
Punch down, divide dough in half. Cut each half into 20 equal pieces; roll
each piece, using palms of hands, into a 7-inch length. Place parallel on
greased baking sheets about 1/2 inch apart. Cover and let rise until puffy,
about 30 minutes; brush with egg, sprinkle lightly with salt.
Bake in 325 degrees F overn for 30 minutes, until lightly browned. Serve
hot or cold.
Store airtight at room temperature for 3 or 4 days. Freeze for longer
storage.
Posted to MC-Recipe Digest V1 #356
From: "Tina D. Bell" <tdbell@altair.csustan.edu>
Date: Fri, 27 Dec 1996 14:58:31 -0800 (PST)
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