1 tb Fennel seeds
1/4 c Unsalted butter; (1/2 stick)
1 lg Onion; minced
3 3/4 c Unbleached all purpose
-flour; (about)
1 pk Fast-rising dry yeast
1 tb Sugar
1 1/2 ts Salt
1 1/4 c Hot water; (125F. – 130F.)
Coarse salt
Heat heavy medium skillet over high heat. Add fennel seeds and stir until
just golden brown and aromatic, about 1 minute. Transfer fennel seeds to
large bowl. Reduce heat to medium. Add butter and minced onion to same
skillet. Saute until onion is golden brown, about 20 minutes. Cool
slightly.
Preheat oven to 400F. Add 2 cups flour, yeast, sugar and salt to fennel
seeds in large bowl. Stir in hot water and onion mixture. Mix in enough of
remaining flour, 1/4 cup at a time, to form soft dough. Knead dough on
lightly floured surface until smooth and elastic, adding more flour if
dough is sticky, about 8 minutes.
Form dough into ball. Place on lightly floured surface. Cover with towel.
Let dough stand 10 minutes.
Dust 4 cookie sheets with flour. Divide dough in half. Roll each half out
on floured surface to 12-inch square. Dust well with flour. Fold each
square in thirds and cut crosswise into 1/2-inch-wide strips. Unfold
strips. Let dough rest 5 minutes. Stretch each strip to 14 inches. Place
strips 1/2 inch apart on prepared cookie sheets. Let breadsticks rest 10
minutes.
Brush breadsticks lightly with water. Sprinkle lightly with coarse salt.
Bake breadsticks until golden brown, about 20 minutes. Cool 15 minutes.
Reduce oven temperature to 300F. Return breadsticks to oven and bake until
crisp, about 12 minutes. Cool completely. (Can be prepared 2 days ahead.
Store in airtight container.)
Makes about 4 dozen.
Yields
1 servings
