Cheddar and Fennel Breadsticks
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Unlike any other breadstick, these crispy delights shift into the addictive category with the hint of hot pepper flakes.
Servings: 32 pieces
Ingredients:
Cheddar and Fennel Breadsticks
Photography by Yvonne Duivenvoorden
| Nutritional Info | |
| Per piece: | - |
| cal | 58 |
| pro | 2 g |
| total fat | 3 g |
| sat. fat | 1 g |
| carb | 6 g |
| fibre | trace |
| chol | 4 mg |
| sodium | 76 mg |
| % RDI: | - |
| calcium | 3% |
| iron | 3% |
| vit A | 1% |
| folate | 9% |
Suggested Recipes
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1 tsp (5 mL) active dry yeast
2/3 cup (150 mL) warm water
2 cups (500 mL) all-purpose flour (approx)
1 tsp (5 mL) fennel seeds
3/4 tsp (4 mL) salt
1/2 tsp (2 mL) hot pepper flakes
1/4 cup (50 mL) extra-virgin olive oil
1 cup ( 250 mL) 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.)
Additional Information
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Tags:
Appetizers-Snacks-Hors-d#39;oeuvre; Grains; Cheese/Other Dairy; Entertaining; Christmas; Bake;
Source
Canadian Living Special Issue: Home for the Holidays 2008
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