LOCATION: Recipes >> Breads Yeast >> Breadsticks 01
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Breadsticks 01
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Olive Oil and Fennel Bread Sticks
Yield: 3 dozen
3/4 cup warm water
3/4 cup warm beer
1 pkg dry yeast
3/4 cup extra-virgin olive oil
1 tablespoon fennel seeds
1 1/2 teaspoon salt
4 1/2 cups flour
1 egg
1 tablespoon 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.
Variations:
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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