Olive oil & fennel bread sticks
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Olive oil & fennel bread sticks
  Bread    Oils  
Last updated 6/12/2012 12:45:20 AM. Recipe ID 5093. Report a problem with this recipe.
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      Title: Olive oil & fennel bread sticks
 Categories: Breads
      Yield: 3 Dozen
 
    3/4 c  Warm water
    3/4 c  Warm beer
      1 pt Dry yeast
    3/4 c  Olive oil( good quality! )
      1 tb Fennel seeds
  1 1/2 ts Salt
  4 1/2 c  Flour( approx )
           Glaze:
      1    Egg
      1 tb Water
 
  I love the taste of fennel and extra virgin olive oil.
  
  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. Note: I
  also like to sprinkle on rosemary, anise or other seeds on the
  dough.Plus I make my bread sticks larger by dividing the 12 balls of
  dough in 2 or 3 pieces instead of 4. And I also like to brush on
  extra virgin olive oil instead of the egg wash over the breadsticks
  prior to baking them.then you have to turn them over during baking
  and brush more oil on them to brown the other side. I like the taste
  good olive oil gives!
 




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Recipe ID 5093 (Apr 03, 2005)

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