Ingredients Jump to Instructions ↓

  1. 1 package (1/4 ounce) active dry yeast

  2. 3/4 cup warm water (110 to 115 )

  3. 3/4 cup canola oil

  4. 3/4 cup 2% milk

  5. 1 tablespoon fennel seed, crushed

  6. 1-1/2 teaspoons salt

  7. 4-1/2 cups all-purpose flour

  8. 1 egg

  9. 1 tablespoon water

Instructions Jump to Ingredients ↑

  1. Fennel Breadsticks Recipe photo by Taste of Home In a large bowl, dissolve yeast in warm water. Add the oil, milk, fennel seed and salt and 3-1/2 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough.

  2. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.

  3. Punch down dough. Let rest for 10 minutes. Turn onto a lightly floured surface; divide into fourths.

  4. Work with one portion of dough at a time, keeping remaining dough covered with plastic wrap. Cut each portion into 17 pieces; roll each into a 7-in. rope. Place 1 in. apart on greased baking sheets. Beat egg and water; brush over dough.

  5. Bake at 325° for 25-30 minutes or until golden brown. Remove to wire racks. Yield: 68 breadsticks.


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