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REC: Olive Oil and Fennel Breadsticks
Joined: Dec 14, 2005
Posted to Thread #5502 at 5:32 pm on Jan 28, 2007
This was is Bon Appetit, January 1993. I make the dough in the food processor; if I'm making pizza dough I often do this afterward, since the processor is doughy anyway, and then freeze the breadstick dough for later.
Olive Oil and Fennel Breadsticks. Makes 48.
Combine in a measuring cup:
3/4 cup tepid water
3/4 cup tepid beer
1 envelope (2 tsp.) dry yeast.
Let sit until foamy
Measure into the processor with the plastic blade:
3-1/2 cups flour
1-1/2 Tbs. salt
With machine running, add the yeast mixture. Let run until dough form a ball.
3/4 cup olive oil
1 Tbs. fennel seeds
Process until dough comes together. It will be very soft; add a little more flour if necessary. Let sit a few minutes, then process 30 seconds more. Turn out onto a floured board and knead 30 seconds.
Let rise in an oiled bowl, covered, until doubled, about 1 hour.
Spray 2 large baking sheets with oil spray. Preheat the oven to 350*F.
Beat an egg with 1 Tbs. water for a glaze.
Punch the dough down and divide into four balls. Cut two of the balls into 12 pieces each. Roll each piece into a 12" rope. Place on prepared sheets, 12 to a sheet. Brush with egg glaze. Bake until golden brown, about 35 minutes. Repeat with the second half of the dough, or freeze it for later.
Store airtight at room temperature for up to a week.
NOTES: These are irresistable, and perfect with an antipasti platter. They lose their crunch if they sit out too long, so I keep them sealed until the last minute and only put them out a handful at a time.
I find that adding cold beer to hot tap water gives you the desired tepid effect while leaving the other half of the beer nice and drinkable.
Sometimes the dough resists being rolled into ropes. I've learned to roll the pieces into sausage shapes, let them sit a minute, then re-re-roll them into longer ropes. It's faster in the long run.
Other messages in this thread:
- 5502. REC: Olive Oil and Fennel Breadsticks - Joe - 5:32pm on 01/28/07 (39)
- BTW, I cleaned out my spice cupboard yesterday and I found 3 jars of fennel seeds. Any ideas? [NT] - Joe - 5:34pm on 01/28/07
- farming? "-))) [NT] - Randi - 6:15pm on 01/28/07
- i was thinking the same thing, but... - rvb - 6:38pm on 01/28/07
- LOL, but it already grows wild around here, which leads to the obvious question... - Joe - 6:52pm on 01/28/07
- it's nice in tomato sauce. [NT] - rvb - 6:53pm on 01/28/07
- I'm under the impression that the wild stuff is not as good for cooking as the kind they sell. - Junebug - 9:27pm on 01/28/07
- That makes me feel better. I haven't tried it, but I do remember an article in the L.A. Times - Joe - 9:59pm on 01/28/07
- You have to remember that they are trying to SELL you something. - Luisa_Calif - 4:34pm on 01/29/07
- REC: Chickpea Moroccan Flatbread. We love this, but I make it - Marg CDN - 7:00pm on 01/28/07
- So do you mash the garbanzos up with a fork or smash them as you push them in the dough? [NT] - Luisa_Calif - 7:28pm on 01/28/07
- I do both, a bit. Sometimes they are softer out of the can that at other times, but for me, the - Marg CDN - 8:27pm on 01/28/07
- I will have to try this, sounds like just the thing I like. - Luisa_Calif - 8:44pm on 01/28/07
- Sounds wonderful Why not dry reconstituted garbanzoes? If I cook them after soaking - Joe - 8:33pm on 01/28/07
- I used them once and could not get them soft enough to add the pleasant texture that - Marg CDN - 10:41pm on 01/28/07
- Thanks, I know sometimes, with older garbanzos, they just won't get tender. [NT] - Joe - 11:03pm on 01/28/07
- I'm making this right now, mashing the peas ahead of adding them to the dough, since the peas I have - Marg CDN - 10:57pm on 01/28/07
- I make pepper sticks biscuits. Delicious and they keep for a long time. Rec. inside - CynUpstateNY - 11:30pm on 01/28/07
- On foccacia? [NT] - AngAk - 9:00pm on 01/29/07
- RECIPE: My foccacia bread is rising right now, weird I will give you my - diannecerkvenik64 - 11:27pm on 01/29/07
- Quick Joe, send her some of your fennel. [NT] - AngAk - 11:34pm on 01/29/07
- LOL, with all these great recipes I'm hoarding it now. But here's my own favorite foccacia [NT] [LINK] - Joe - 12:07am on 01/30/07
- I like to grind pork, add garlic, red pepper flakes, and fennel seed, - TammyArcadia CA - 7:07pm on 01/28/07
- I was thinking Italian sausage...put 'fennel and seed' in Epicurious search, lots of recipes. [NT] - Curious1 - 7:16pm on 01/28/07
- Fennel seed and pollen update--I used my fennel pollen last night with sockeye salmon--- - Nan - 7:18pm on 01/28/07
- Thanks Nan. Still haven't found any but now there's added motivation. [NT] - Marg CDN - 10:59pm on 01/28/07
- another fennel pollen update: - rvb - 11:31pm on 01/28/07
- oooh. Someone gave me a jar of pumpkin butter. Any other uses? [NT] - Marg CDN - 11:41pm on 01/28/07
- it oughtta be great in pat's tuscan cornish hens (below). i want to try it with zucchini... - rvb - 4:11pm on 01/29/07
- How about this pumpkin pecan cheesecake? Not T&T but sounds tasty. [NT] [LINK] - Pat-NoCal - 4:48pm on 01/29/07
- Spread some on that heart coffee cake before rolling up. [NT] - AngAk - 9:02pm on 01/29/07
- ISO Charlie...Isn't this like our taralle? (nt) - karen - 11:26pm on 01/28/07
- Rec: Pan-Roasted Pork Tenderloin with Herb-and-Mustard Crust [LINK] - Pat-NoCal - 1:55am on 01/29/07
- Rec: Chicken with Fennel and Olives - Pat-NoCal - 1:58am on 01/29/07
- Rec: Tuscan Cornish Hens - Pat-NoCal - 1:59am on 01/29/07
- Rec: Herb Roasted Potato Medley - Pat-NoCal - 2:01am on 01/29/07
- Thank you Pat and everyone for these ideas. I'll report back as I try them [NT] - Joe - 10:22pm on 01/29/07
- Hey Joe, is the step "Let sit until foamy" for you or the breadsticks? [NT] - MarilynFL - 7:30pm on 01/29/07