 |
Prep Time: 0 Minutes Cook Time: 12 Minutes |
Ready In: 12 Minutes Servings: 24 |
|
From Cooking Light. Ingredients:
3 cups bread flour, divided |
2 t sugar |
1/2 tsp salt |
1 package rapid-rise yeast |
1 cup plus 2 t hot water (120 to 130 degrees) |
1 t plus 1 tsp anise seeds |
1 t brandy |
1 t olive oil |
1/2 tsp vanilla extract |
1/4 cup bread flour, divided |
vegetable cooking spray |
2 tsps sugar |
Directions:
1. Combine 2 cups flour, 2 T sugar, salt, and yeast in a large mixing bowl, stirring well. Gradually add water to flour mixture, beating well at low speed of an electric mixer. Beat 2 additional minutes at medium speed. Add anise seeds, brandy, olive oil, and vanilla, beating well.
2. Gradually stir in enough of the remaining 1 cup flour to make a soft dough.
3. Sprinkle 3 T flour evenly over work surface. Turn dough out onto floured surface, and knead until smooth and elastic (about 5 minutes). Cover dough; let rest 10 minutes.
4. Sprinkle remaining 1 T flour evenly over work surface. Roll dough into a 24- x 9-inch rectangle. Cut dough into 24 (1-inch wide) strips. Place strips, 2 inches apart, on baking sheets coated with cooking spray. Cover and let rise in a warm place (85 degrees), free from drafts, 15 minutes.
5. Lightly coat breadsticks with cooking spray; sprinkle evenly with 2 tsps sugar. Bake at 400 for 12 minutes or until golden. 2 dozen.
6. Per breadstick: 80 calories; 1.0 g fat; 15.2 g carb
|
|