Cheddar and Fennel Breadsticks
166 people added this to their Recipe Box
This recipe makes 32 servings
Nutritional Info |
|
|---|---|
| Per piece: | - |
| cal | 5858 cal |
| pro | 2 g2g pro |
| total fat | 3 g3g total fat |
| sat. fat | 1 g1g sat. fat |
| carb | 6 g6g carb |
| fibre | 00 fibre |
| chol | 4 mg4mg chol |
| sodium | 76 mg76mg sodium |
| % RDI: | - |
| calcium | 33 calcium |
| iron | 33 iron |
| vit A | 11 vit A |
| folate | 99 folate |
Unlike any other breadstick, these crispy delights shift into the addictive category with the hint of hot pepper flakes.
Ingredients
- 1 tsp active dry yeast 1 tsp active dry yeast
- 2/3 cup warm water 2/3 cup warm water
- 2 cups all purpose flour , approx2 cups all purpose flour, approx
- 1 tsp fennel seeds 1 tsp fennel seeds
- 3/4 tsp salt 3/4 tsp salt
- 1/2 tsp hot pepper flakes 1/2 tsp hot pepper flakes
- 1/4 cup extra-virgin olive oil 1/4 cup extra-virgin olive oil
- 1 cup finely shredded extra old Cheddar cheese 1 cup finely shredded extra old cheddar cheese
Preparation
In measuring cup, sprinkle yeast over water; let stand until frothy, 10 minutes.
In bowl, stir together flour, fennel seeds, salt and hot pepper flakes; add 3 tbsp (45 mL) of the oil. Stir in yeast mixture to form shaggy dough. Stir in cheese.
Turn out onto lightly floured surface; knead until smooth and elastic, about 5 minutes, dusting with more flour as necessary. Place in greased bowl, turning to coat. Cover with tea towel or plastic wrap; let rise in warm place until doubled in bulk, about 1-1/2 hours. (Make-ahead: Wrap in plastic wrap; refrigerate for up to 24 hours.)
Punch down dough; divide into 32 pieces. With fingertips, roll out each piece on floured work surface into 12-inch (30 cm) long rope. Arrange on 2 greased or parchment paper-lined baking sheets; brush tops with remaining oil. Let stand for 15 minutes.
Bake in top and bottom thirds of 375°F (190°C) oven, rotating and switching pans halfway through, until edges are crisp and golden, about 16 minutes. Let cool on pans on racks. (Make-ahead: Store in airtight container for up to 4 days.)
In bowl, stir together flour, fennel seeds, salt and hot pepper flakes; add 3 tbsp (45 mL) of the oil. Stir in yeast mixture to form shaggy dough. Stir in cheese.
Turn out onto lightly floured surface; knead until smooth and elastic, about 5 minutes, dusting with more flour as necessary. Place in greased bowl, turning to coat. Cover with tea towel or plastic wrap; let rise in warm place until doubled in bulk, about 1-1/2 hours. (Make-ahead: Wrap in plastic wrap; refrigerate for up to 24 hours.)
Punch down dough; divide into 32 pieces. With fingertips, roll out each piece on floured work surface into 12-inch (30 cm) long rope. Arrange on 2 greased or parchment paper-lined baking sheets; brush tops with remaining oil. Let stand for 15 minutes.
Bake in top and bottom thirds of 375°F (190°C) oven, rotating and switching pans halfway through, until edges are crisp and golden, about 16 minutes. Let cool on pans on racks. (Make-ahead: Store in airtight container for up to 4 days.)
Source : Canadian Living Special Issue: Home for the Holidays 2008
- Keywords : Bake; Appetizers; Cheese; Christmas; Bread; 100 calories;
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