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Montana Fennel Breadsticks Recipe

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This recipe for Montana Fennel Breadsticks is from The Rapstad Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/2 c. warm beer
1/2 c. warm water (approx. 110 degrees)
1 1/2 t. Instant yeast
3 c. bread flour
3/4 t. salt
1/2 c. extra virgin olive oil
3 T. fennel seeds
1 egg
1/4 c. heavy whipping cream
Directions:
Directions:
Mix beer, warm water, and yeast; let set until it bubbles, about 10 minutes.
Add flour, salt, olive oil, and fennel seeds, then combine in the bowl of an electric mixer fitted with a dough hook attachment or knead by hand until smooth. Do not over mix. If dough is sticky, add more flour. Place in a well-oiled bowl and let dough rise in a warm place until it doubles in size, about an hour,.
Preheat oven to 425 degrees. Prepare a baking sheet by covering it with parchment paper, then grease with cooking spray. Flatten dough to about 1 inch thick with a rolling pin, then cut into 8 inch long, 1 inch wide strips. Roll the strips by hand into long, rounded breadsticks, cut in half and place sticks on baking sheet.
Whisk egg and heavy whipping cream together; use a brush to coat breadsticks with egg wash.
Bake for 15 to 20 minutes, or until golden brown,
Personal Notes:
Personal Notes:
Recipe from Chico restaurant.

 

 

 

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