- 24
Ingredients
- 1 package active dry yeast
- 1 tsp. fennel seeds, crushed
- 1 tsp. salt
- 1 tsp. crack black pepper
- 2 C. all purpose flour
- 1/2 C. shortening
- 1 egg
Preparation
Step 1
1. About 4 hours to 1 day ahead: In a large bowl, combine yeast, fennel seeds, salt, pepper, and 1 C. flour. In 1 quart saucepan over low heat, heat shortening and 1/2 C. water until very warm (120°-130°) Shortening does not need to melt completely.
2. With mixer at low speed gradually beat liquid into dry ingredients just until blend. Increase speed to medium; beat 3 minutes, occasionally scraping bowl with rubber spatula. With wooden spoon, stir in remaining 1 C. flour to make a soft dough. With hands, knead dough in bowl 2 to 3 minutes until smooth. Cover and let rise in warm place (80°-85°), away from draft, until double about 2 hours.
3. Turn dough onto lightly floured surface. Cut dough into quarters, the cut each quarter into 12 pieces. With hands, roll each piece into a 12 long rope. Twist 2 ropes loosely together; place on greased cookie sheet. Repeat to make 24 bread sticks in all, placing bread sticks 1 inch apart on cookie sheets.
4.Preheat oven to 350°F. In small bowl, beat egg; brush over bread sticks. Bake 25 minutes or until bread sticks are browned and crisp. Remove bread sticks from cookie sheets; cool on wire racks. Store in tightly covered container.