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LOCATION: Recipes >> Breads Yeast >> Olive oil and fennel bread sticks

Print this Recipe    Olive oil and fennel bread sticks

Yield: 3 dozen

3/4 c warm water
3/4 c warm beer
1 pt dry yeast
3/4 c extra-virgin olive oil
1 tb fennel seeds
1 1/2 ts salt
4 1/2 c flour

1 egg
1 tb water

Dissolve yeast in warm water and warm beer for 10 minutes or until
very foamy. 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. Punch down 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.


Sprinkle on rosemary, anise or other seeds on the dough.

Make the bread sticks larger by dividing the 12 balls of dough in
2 or 3 pieces instead of 4.

Brush on extra virgin olive oil instead of the egg wash over the
breadsticks prior to baking them, then turn over during baking and
brush more oil on them to brown the other side.


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