| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Eggs |
|
February 19, Gourmet/bon |
1 |
servings |
INGREDIENTS
|
|
A 1/4-ounce package; (2 1/2 teaspoons) |
|
|
; active dry yeasts |
|
|
A pinch of sugar |
| 3 |
|
1/2 cups all-purpose flour; up to 3 |
| 2 |
ts |
Salt |
| 2 |
ts |
Fennel seeds |
| 1/4 |
ts |
Pepper |
|
|
An egg wash made by beating together 1 |
|
|
; large egg yolk with 2 teaspoons water |
INSTRUCTIONS
In the bowl of an electric mixer proof the yeast with the sugar in 1/4 cup
lukewarm water for 5 minutes, or until it is foamy. With the paddle
attachment beat in 1 cup warm water, 3 cups of the flour, the salt, the
fennel seeds, and the pepper and beat the dough until it is smooth. With
the dough hook of the electric mixer or by hand knead the dough, kneading
in enough of the remaining 1/2 cup flour to form a smooth, elastic dough,
for 10 minutes. Form the dough into a ball, put it in a well-buttered large
bowl, turning it to coat it with the butter, and let it rise, covered with
plastic wrap, in a warm place for 1 hour, or until it is double in bulk.
Punch down the dough and, working with one small piece of dough at a time,
form it into 1/4-inch-thick ropes, each about 8 inches long. Arrange the
ropes on buttered baking sheets, brush them lightly with the egg wash, and
bake them in batches in the upper third of a preheated 450°F. oven for
15 minutes, or until they are golden. The breadsticks may be made 1 day in
advance and kept in an airtight container. Reheat the breadsticks, wrapped
in foil, before serving.
Makes about 45 breadsticks.
Gourmet February 1990
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