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Crunchy Breadsticks




Source of Recipe


Elaine


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