Black Pepper Bread Twist

• 1 pkg. active dry yeast
• 1 tsp. anise seed
• 1 tsp. salt
• 1 tsp. black pepper
• 2 c. all-purpose flour
• 1/2 c. shortening
• 1/2 c. water

1. In large bowl, combine the first 4 ingredients along with 1 cup of flour.
2. In one-quart saucepan, heat shortening and water until very warm.
3. Beat liquids into your dry mixed ingredients until just blended.
4. Stir in remaining flour, a little at a time, until you have a soft dough.
5. Knead dough 3 to 4 minutes.
6. Cover and let rise in a warm place until doubled, about 1 to 1 1/2 hours.
7. Turn out dough onto a lightly floured surface.
8. Cut dough into quarters, then cut each quarter into about 10 pieces.
9. With hands, roll each piece into a 12-inch long rope; twist 2 ropes loosely together.
10. Repeat until all dough is twisted.
11. Place bread sticks 1 inch apart on a cookie sheet.
12. Beat egg in a small bowl, then brush over each bread stick.
13. Bake at 350u0b0 for about 20 to 25 minutes, or until bread sticks are browned and crisp.

active dry yeast, anise seed, salt, black pepper, flour, shortening, water

Taken from www.cookbooks.com/Recipe-Details.aspx?id=830298 (may not work)