Grissini anise

Yield: 24 Servings

Measure Ingredient
3½ cup Bread flour
2 tablespoons Sugar
4 teaspoons Anise seeds
¾ teaspoon Salt
¼ ounce 50%-faster-rising dry yeast, (1 package)
18 tablespoons Very warm water, 120 to 130 degrees
1 tablespoon Olive oil
1 tablespoon Brandy
½ teaspoon Vanilla extract
Vegetable cooking spray
1 teaspoon Water
1 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.

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