Yield: 24 Servings
|3½ cup||Bread flour|
|4 teaspoons||Anise seeds|
|¼ ounce||50%-faster-rising dry yeast, (1 package)|
|18 tablespoons||Very warm water, 120 to 130 degrees|
|1 tablespoon||Olive oil|
|½ teaspoon||Vanilla extract|
|\N \N||Vegetable cooking spray|
|1 \N||Egg white, lightly beaten|
|2 tablespoons||Turbinado or granulated sugar|
Place first 5 ingredients in food processor; pulse 6 times or until blended. With processor running, add very warm water and next 3 ingredients through food chute; process until dough leaves sides of bowl and forms a ball.
Turn dough out onto a lightly floured surface; knead lightly 5 times.
Place dough into a large bowl coated with cooking spray, turning to coat top. Cover and let dough rise in a warm place (85 degrees), free from drafts, 40 minutes or until doubled in bulk.
Punch dough down; turn out onto a floured surface. Roll dough into a 24 x 7-inch rectangle, and cut into 24 (1-inch-wide) strips; roll each strip into a 15-inch rope.
Place ropes 1 inch apart on baking sheets coated with cooking spray. Cover and let rise in a warm place (85 degrees), free from drafts, 15 minutes or until puffy. Combine 1 teaspoon water and egg white, and gently brush over breadsticks; sprinkle with turbinado sugar.
Bake at 400 degrees for 13 minutes or until golden. Remove from pans; let cool on wire racks. Yield: 24 breadsticks (serving size: 1 breadstick).
Per serving: 89 Calories; 1g Fat (10% calories from fat); 3g Protein; 17g Carbohydrate; 0mg Cholesterol; 70mg Sodium NOTES : Grissini, the Italian word for breadsticks, refers to the thin, crisp type versus the soft, chewy ones.
Recipe by: Cooking Light, Sept 1994, page 112 Posted to MC-Recipe Digest V1 #432 by igor@... on Jan 28, 1997.