Fennel and Coarse Salt Breadsticks
- a 1/4-ounce package (2 1/2 teaspoons) active dry yeast
- 1 1/2 teaspoons sugar
- 2 1/2 to 3 cups all-purpose flour
- 1 teaspoon table salt
- 1/4 cup olive oil
- cornmeal for sprinkling the baking sheets
- an egg wash made by beating 1 large egg with 1 tablespoon water
- fennel seeds for sprinkling the breadsticks
- coarse salt for sprinkling the breadsticks
- In the large bowl of an electric mixer proof the yeast with 1/2 teaspoon of the sugar in 3/4 cup lukewarm water for 5 minutes, or until it is foamy.
- Add the remaining teaspoon sugar, 2 cups of the flour, the table salt, and the oil and beat the mixture with the dough hook until it is combined.
- Knead the dough, kneading in enough of the remaining 1 cup flour to make the dough form a ball, and knead the dough for 5 minutes, or until it is soft but not sticky.
- On a lightly floured surface let the dough rest, covered with a kitchen towel, for 15 minutes.
- Divide the dough into 12 pieces, working with 1 piece at a time and keeping the remaining pieces covered roll the dough between the palms of the hands to form 14-inch ropes, and arrange the ropes as they are formed 2 inches apart on baking sheets sprinkled lightly with the cornmeal.
- Let the breadsticks rise, covered loosely, in a warm place for 40 minutes, brush them lightly with the egg wash, and sprinkle them with the fennel seeds and the coarse salt.
- Bake the breadsticks in the middle of a preheated 45F.
- oven for 12 to 15 minutes, or until they are pale golden, and let them cool on a rack for 10 minutes.
- The breadsticks may be made 1 day in advance and kept in an airtight container.
active dry yeast, sugar, flour, salt, olive oil, cornmeal for, egg, fennel seeds, salt
Taken from www.epicurious.com/recipes/food/views/fennel-and-coarse-salt-breadsticks-11774 (may not work)