Grissini Al Finocchio (Fennel Bread Sticks)

Yields:	60 servings
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	Preparation	15 minutes
	Cooking	35 minutes
	Ready In	50 minutes

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Ingredients

1	package	yeast, active dry
3/4	cup	water	warm
3/4	cup	vegetable oil
3/4	cup	beer
1	teaspoon	salt
1	tablespoon	fennel seeds
4 1/2	cups	flour, all-purpose
1	each	egg	beaten with 1 tb water

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 3 1/2 c. flour until dough is elastic (about 5 minutes).

On a board or pastry cloth, spread remaining 1 c. 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 1 1/4 hours).

On a floured surface, knead just to expel air.

Pinch off lumps (1 1/2" 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, 1/2" apart.

Brush strips with egg-water mixture.

Bake at 325 F. for about 35 minutes or until evenly browned.

Serve hot, or cool on wire racks.

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Recipe Bite

Hill of Beans

by Mark R. Vogel

Beans belong to a large family of plants known as legumes. Legumes have pods with edible seeds. Other legumes include peanuts, peas, and lentils among others. The black bean is one...

Member Review

Favorite Homemade Bread

Very tasty

Reviewed by treetrimmer