Pine nut sticks
40 Bread stic
Ingredients
| Quantity | 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 | Egg; slightly beaten | |
| 2 | tablespoons | Coarse salt |
Directions
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)