Crunchy Breadsticks
Source of Recipe
Marla
List of Ingredients
Crunchy Breadsticks
2 pkgs. quick rise yeast
2 1/2 tsp. salt
2 tsp. fennel seeds, crushed *(see note below)
1 tsp. dried rosemary leaves, crumbled
1/2 tsp. coarsely ground black pepper
About 4 3/4 cup all-purpose flour
1/2 cup olive oil
Recipe
In a large bowl, combine yeast, salt, fennel seeds,
rosemary, pepper, and 2 cups flour. With spoon, stir
in 1 1/3 cups very warm water; beat vigorously with
spoon 1 minute. Stir in olive oil. Gradually stir in
2 1/4 cups flour.
Turn dough onto floured surface and knead until smooth
and elastic, about 8 minutes, working in more flour
(about 1/2 cup) as needed. Cover dough loosely with
plastic wrap; let rest 10 minutes.
Preheat oven to 375. Grease 2 large cookie sheets.
Divide dough in half. Keeping remaining dough
covered, cut half of dough into 32 pieces. Shape each
piece into 12 inch long rope. Place ropes on cookie
sheets, about 1 inch apart.
Place cookie sheets on 2 oven racks and bake
breadsticks 20 minutes or until golden and crisp
throughout, rotating cookie sheets between upper and
lower racks halfway through baking time. Remove
breadsticks to wire racks to cool. Repeat with
remaining dough.
Makes 64 Breadsticks
source is Elaine
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