Recipe by mrsteacher22
These are a fantastic, light, crunchy, melt-in-your-mouth breadstick. I always serve them at dinner parties or showers.
Top Review by CraftScout
Maybe I worked it too much, or it's just living in the humid Gulf Coast area, but these were nothing like you described. LOL, they were soft, with a slightly crisp crust, medium dense, and highly fragrant. NOT crunchy, NOT light. HOWEVER, they were still delicious!! One of my Roommates said that they were just the way breadsticks should be. :) They were all debating other things this recipe would be good for, and decided that it was perfect for pizza dough (one you roll out, not toss, though). I might have to try that. I used the fennel seeds, which is what made these so fragrant. The entire kitchen smelled like Italian sausage. :) But the fennel flavor was not overpowering (a good thing, as one RM hates fennel). I am not sure what went wrong when I made these, but the flavor is still worth 4 stars! Thank you for posting, made for ZWT4.
- 1⁄2 cup beer, warm
- 1⁄2 cup warm water
- 1 1⁄2 teaspoons instant yeast
- 3 cups flour
- 3⁄4 teaspoon salt
- 1⁄2 cup extra virgin olive oil
- 3 tablespoons fennel seeds (optional)
- 1 egg
- 1⁄4 cup whipping cream
Directions See How It's Made
- Mix beer, water, and yeast- let sit until bubbles (about 10 minutes).
- In a large bowl, mix flour, salt, olive oil, and seeds. Combine with yeast mix with an electric mixer with a dough hook or knead by hand until smooth. DON'T OVERMIX! If dough is sticky add a little flour.
- Place in oiled bowl and let rise in a warm place until doubled in size (about 1 hour).
- Preheat over to 425. Cover cookie sheet with wax or parchment paper and grease with cooking spray.
- Flatten dough with rolling pin to 1" thick and cut into 1/2" thick strips.
- Whisk cream and egg together, then brush over sticks.
- Bake for 15-20 minutes.