Grissini anise
24 Servings
Quantity | 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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