*Over 38,000 searchable recipes available*

 HOME • About us • Contact us • Visit AllQue.com
Tuesday, April 21, 2026 8:55 AM
Categories
Search recipe
Search recipe Main Ingredients Instructions
  Recipe Home » Breads » Grissini Al Finocchio (Fennel Bread Sticks)
Recipe A-Z: A  B  C  D  E  F  G  H  I  J  K  L  M  N  O  P  Q  R  S  T  U  V  W  X  Y  Z  
Save/Add Grissini Al Finocchio (Fennel Bread Sticks) recipe to your favorite Save to favorite   Discuss Grissini Al Finocchio (Fennel Bread Sticks) recipe Write a comment   Print Grissini Al Finocchio (Fennel Bread Sticks) recipe Print this recipe   Email Grissini Al Finocchio (Fennel Bread Sticks) recipe to friend Email this recipe
  Grissini Al Finocchio (Fennel Bread Sticks)
  Category: Breads
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 382
Ingredients:
1 package Active dry yeast
3/4 cup ;Warm water (abt. 110 F.)
3/4 cup Salad oil
3/4 cup Beer
1 tsp Salt
1 tbsp Fennel seeds
4 1/2 cup All-purpose flour
1 Egg, beaten w/1 tb. water
Instructions:
In a large bowl, sprinkle yeast over warm water and let stand 5
minutes to soften. Stir in salad oil, beer, salt and fennel seeds.
With a heavy-duty mixer or wooden spoon, beat in 3 1/2 c. flour until
dough is elastic (about 5 minutes).

On a board or pastry cloth, spread remaining 1 c. flour and turn out
dough. Knead, using this technique: lift edge of dough, coated well
with flour, and fold toward center, avoiding contact with sticky part
of dough. Continue folding toward center and kneading, turning dough
as you work, until it is smooth and elastic. Place dough in a greased
bowl; turn dough to grease top. Cover and let rise in a warm place
until doubled (1 to 1 1/4 hours).

On a floured surface, knead just to expel air. Pinch off lumps (1
1/2" in diameter) and roll each into a strip that is 18" long. Cut
each strip in half.

Set wire racks on baking sheets and arrange strips across racks, 1/2"
apart. Brush strips with egg-water mixture. Bake at 325 F. for about
35 minutes or until evenly browned. Serve hot, or cool on wire racks.

From "Sunset Italian Cookbook" by the editors of Sunset Books and
Sunset Magazine. Menlo Park, CA: Lane Publishing Company, 1981. Pg.
90. ISBN 0-376-02465-8. Posted by Cathy Harned.
Rate this recipe:  
Featured Recipe
» Barley Water (18th Century Recipe)
Category: Misc
Hits: 282
Rating:rating: (3)(3)

Most Popular Top recipes RSS/XML feed

Newest Recipes Newest recipes RSS/XML feed
There are no comments: (0)

return to topReturn to top
Copyright © 2014 Savvybearcat.com. All rights reserved.
 Powered By savvybearcat.com