Yield: 40 Bread stic
|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|
|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)