* Exported from MasterCook *
Bread, Breadsticks, Rosemary-Fennel
Recipe By :
Serving Size : 64 Preparation Time :0:40
Categories : Bread Bread-Bakers Mailing List
Posted
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 1/2 teaspoons quick-rise yeast -- (2 pkg)
2 1/2 teaspoons salt
2 teaspoons fennel seeds -- crushed
1 teaspoon dried rosemary leaves -- crumbled
1/2 teaspoon coarsely ground black pepper
4 3/4 cups all-purpose flour -- about
1/2 cup olive oil
1. In large bowl, combine yeast, salt, fennel seeds, rosemary,
pepper, and 2 cups flour. With spoon, stir in 1 1/2 cups very warm
water (120F to 130F); beat vigorously with spoon 1 minute. Stir in
olive oil. Gradually stir in 2 1/4 cups flour.
2. Turn dough onto floured surface and knead until smooth and
elastic, about 8 minutes, working in more flour (about 1/2 cup) while
kneading. Cover dough loosely with plastic wrap; let rest 10 minutes.
3. Preheat oven to 375F. 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" long rope. Place ropes on cookie
sheets, about 1" apart.
4. 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.
5. Makes 64 breadsticks.
Each breadstick: About 50 calories, 1 g protein, 7 g carbohydrate, 2
g total fat (0 g saturated), 0 mg cholesterol, 85 mg sodium.
Description:
"Great do-ahead gifts - they keep perfectly for up to 2 weeks in
an airtight container."
Source:
"Good Housekeeping, Dec 1996"
Start to Finish Time:
"0:20"
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Per Serving (excluding unknown items): 50 Calories; 2g Fat (32.8%
calories from fat); 1g Protein; 7g Carbohydrate; trace Dietary Fiber;
0mg Cholesterol; 84mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean
Meat; 1/2 Fat.