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Prep Time: 40 Minutes Cook Time: 25 Minutes |
Ready In: 65 Minutes Servings: 17 |
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Great with salad or soup, these Italian-style breadsticks have a mild fennel taste. Field editor Joan Hallford of North Richland Hills, Texas also likes to serve them with spaghetti or lasagna. âI freeze leftovers for later use,â she notes. Ingredients:
1 package (1/4 ounce) active dry yeast |
3/4 cup warm water (110° to 115°) |
3/4 cup canola oil |
3/4 cup 2% milk |
1 tablespoon fennel seed, crushed |
1-1/2 teaspoons salt |
4-1/2 cups king arthur unbleached all-purpose flour |
1 egg |
1 tablespoon water |
Directions:
1. In a large bowl, dissolve yeast in warm water. Add the oil, milk, fennel seed and salt and 3-1/2 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough.
2. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
3. Punch down dough. Let rest for 10 minutes. Turn onto a lightly floured surface; divide into fourths.
4. Work with one portion of dough at a time, keeping remaining dough covered with plastic wrap. Cut each portion into 17 pieces; roll each into a 7-in. rope. Place 1 in. apart on greased baking sheets. Beat egg and water; brush over dough.
5. Bake at 325° for 25-30 minutes or until golden brown. Remove to wire racks. Yield: 68 breadsticks.
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