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Grissini Al Finocchio (Fennel Bread Sticks)

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Recipe

 

Yield

60 servings

Prep

15 min

Cook

35 min

Ready

50 min
Low Fat, Low in Saturated Fat, Low Cholesterol, Trans-fat Free, Low Carb, Sugar-Free, Low Sodium

Ingredients

Amount Measure Ingredient Features
1 package yeast, active dry
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¾ cup water
warm
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¾ cup vegetable oil
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¾ cup beer
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1 teaspoon salt
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1 tablespoon fennel seeds
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4 ½ cups all-purpose flour
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1 each eggs
beaten with 1 tb water
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Ingredients

Amount Measure Ingredient Features
1 package yeast, active dry
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177 ml water
warm
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177 ml vegetable oil
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177 ml beer
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5 ml salt
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15 ml fennel seeds
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1.1 l all-purpose flour
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1 each eggs
beaten with 1 tb water
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Directions

In a large bowl, sprinkle yeast over warm water and let stand 5 minutes to soften.

Stir in salad oil, beer, salt and fennel seeds.

With a heavy-duty mixer or wooden spoon, beat in 3½ cup flour until dough is elastic (about 5 minutes).

On a board or pastry cloth, spread remaining 1 cup flour and turn out dough.

Knead, using this technique: lift edge of dough, coated well with flour, and fold toward center, avoiding contact with sticky part of dough.

Continue folding toward center and kneading, turning dough as you work, until it is smooth and elastic.

Place dough in a greased bowl; turn dough to grease top.

Cover and let rise in a warm place until doubled (1 to 1¼ hours).

On a floured surface, knead just to expel air.

Pinch off lumps (3½ inch in diameter) and roll each into a strip that is 18" long.

Cut each strip in half.

Set wire racks on baking sheets and arrange strips across racks, ½ inch apart.

Brush strips with egg-water mixture.

Bake at 325℉ (160℃). for about 35 minutes or until evenly browned.

Serve hot, or cool on wire racks.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 19g (0.7 oz)
Amount per Serving
Calories 6143% from fat
 % Daily Value *
Total Fat 3g 4%
Saturated Fat 0g 2%
Trans Fat 0g
Cholesterol 3mg 1%
Sodium 41mg 2%
Total Carbohydrate 2g 2%
Dietary Fiber 0g 1%
Sugars g
Protein 2g
Vitamin A 0% Vitamin C 0%
Calcium 0% Iron 3%
* based on a 2,000 calorie diet How is this calculated?
 

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