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Rosemary-Fennel Bread Sticks
This recipe makes plenty of these crispy bread sticks, which are flavored with fennel and rosemary.
Ingredients
- 2 Pkgs. active dry yeast
- 2 tsp. fennel seeds, crushed
- 3/4 tsp. dried rosemary leaves, crushed
- 2 1/2 tsp. salt
- 1/2 tsp. pepper
- About 4 3/4 cups flour
- 1 1/3 cups very warm water
- 1/2 cup olive oil
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Method
In a large bowl combine yeast, fennel seeds, rosemary, salt, pepper, and 2 cups of the flour. With wooden spoon, stir in 1 1/3 cup very warm water. Beat vigorously with spoon for 1 minute; stir in olive oil. Gradually stir in 2 1/4 cups of the flour. Turn dough out onto floured surface and knead till smooth and elastic, about 8 minutes, adding more flour as necessary while kneading. Cover dough with plastic wrap, let rest 10 minutes. Preheat oven to 375 degrees. Grease 2 large baking sheets; set aside. Divide dough in half, keeping one portion of dough covered. Cut other portion of dough into 32 pieces. Shape each piece into a 12 inch long rope. Place ropes on baking sheets about 1 inch apart. Bake breadsticks about 18 to 20 minutes or until golden brown & crisp. Rotate sheets between upper and lower racks halfway through baking time. Remove breadsticks to wire rack to cool. Makes 64 bread sticks. Keep in airtight container.
Notes: These are really good. I sometimes use garlic & other spices in place of the rosemary & fennel.
Number of Servings: 64 breadsticks
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