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Granny White
Olive oil and fennel bread sticks
Yield: 3 dozen
3
3
1
3
1
1
4
/4 c warm water
/4 c warm beer
pt dry yeast
/4 c extra−virgin olive oil
tb fennel seeds
1/2 ts salt
1/2 c flour
1
1
egg
tb water
Dissolve yeast in warm water and warm beer for 10 minutes or until
very foamy. Add olive oil, salt and fennel seeds. Mix in 3 1/2 cups
flour and knead until smooth and elastic adding more flour as needed
to prevent stickiness. Place dough in oiled bowl, cover and let
rise double. Punch down dough and divide into 12 balls and divide
each ball into 4 pieces. Roll each piece into a long rope and place
on greased baking sheets at least 1 inch apart. Brush with egg
glaze. Bake immediately, 350 until golden about 30 minutes.
Variations:
80
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