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Olive Oil & Fennel Bread Sticks

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Recipe

 

Yield

4 servings

Prep

20 min

Cook

40 min

Ready

60 min
Trans-fat Free, Good source of fiber, Sugar-Free

Ingredients

Amount Measure Ingredient Features
¾ cup water
warm
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¾ cup beer
warm
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1 pint yeast, active dry
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¾ cup olive oil
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1 tablespoon fennel seeds
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1 ½ teaspoons salt
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4 ½ cups all-purpose flour
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Glaze
1 each eggs
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1 tablespoon water
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Ingredients

Amount Measure Ingredient Features
177 ml water
warm
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177 ml beer
warm
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473 ml yeast, active dry
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177 ml olive oil
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15 ml fennel seeds
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7.5 ml salt
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1.1 l all-purpose flour
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Glaze
1 each eggs
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15 ml water
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Directions

Dissolve yeast in warm water and warm beer for 10 minutes or until very foamy.

Add olive oil, salt and fennel seeds.

Mix in 3½ 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.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 287g (10.1 oz)
Amount per Serving
Calories 90843% from fat
 % Daily Value *
Total Fat 43g 66%
Saturated Fat 6g 31%
Trans Fat 0g
Cholesterol 47mg 16%
Sodium 908mg 38%
Total Carbohydrate 37g 37%
Dietary Fiber 4g 18%
Sugars g
Protein 33g
Vitamin A 1% Vitamin C 1%
Calcium 5% Iron 40%
* based on a 2,000 calorie diet How is this calculated?
 

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