Pine nut sticks

Yield: 40 Bread stic

Measure Ingredient
1 pack Yeast, active dry or compressed
⅔ cup Warm water
½ teaspoon Anise seed, crushed
2 tablespoons Each salad oil and olive oil
¼ teaspoon Grated lemon peel
1 teaspoon Salt
1 tablespoon Sugar
2¼ cup Unsifted all-purpose flour
⅔ cup Pine nuts
1 \N Egg; slightly beaten
2 tablespoons Coarse salt

Soften yeast in water; add anise seed, salad oil, olive oil, lemon peel, salt, sugar, and 1 cup of the flour. Beat until smooth. Add pine nuts and enough of the remaining flour to make a stiff dough. Turn out on a floured board and knead until smooth and elastic (about 5 minutes), using additional flour as needed. Place dough in greased bowl, cover with a damp cloth, and let rise in warm place until doubled, about 1 hour.

Punch down, divide dough in half. Cut each half into 20 equal pieces; roll each piece, using palms of hands, into a 7-inch length. Place parallel on greased baking sheets about ½ inch apart. Cover and let rise until puffy, about 30 minutes; brush with egg, sprinkle lightly with salt.

Bake in 325 degrees F overn for 30 minutes, until lightly browned. Serve hot or cold.

Store airtight at room temperature for 3 or 4 days. Freeze for longer storage.

Posted to MC-Recipe Digest V1 #356 From: "Tina D. Bell" <tdbell@...> Date: Fri, 27 Dec 1996 14:58:31 -0800 (PST)

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