Olive Oil & Fennel Bread Sticks
Yield
4 servingsPrep
20 minCook
40 minReady
60 minTrans-fat Free, Good source of fiber, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¾ | cup |
water
warm |
|
| ¾ | cup |
beer
warm |
|
| 1 | pint |
yeast, active dry
|
*
|
| ¾ | cup |
olive oil
|
|
| 1 | tablespoon |
fennel seeds
|
|
| 1 ½ | teaspoons |
salt
|
|
| 4 ½ | cups |
all-purpose flour
|
|
| Glaze | |||
| 1 | each |
eggs
|
|
| 1 | tablespoon |
water
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 177 | ml |
water
warm |
|
| 177 | ml |
beer
warm |
|
| 473 | ml |
yeast, active dry
|
*
|
| 177 | ml |
olive oil
|
|
| 15 | ml |
fennel seeds
|
|
| 7.5 | ml |
salt
|
|
| 1.1 | l |
all-purpose flour
|
|
| Glaze | |||
| 1 | each |
eggs
|
|
| 15 | ml |
water
|
|
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.
