Unlike any other breadstick, these crispy delights shift into the addictive category with the hint of hot pepper flakes.
- Portion size 32 servings
- Credits : Canadian Living Special Issue: Home for the Holidays 2008
MethodIn 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.)
Nutritional facts Per serving: about
- Sodium 76 mg
- Protein 2 g
- Calories 58.0
- Total fat 3 g
- Cholesterol 4 mg
- Saturated fat 1 g
- Total carbohydrate 6 g
- Iron 3.0
- Folate 9.0
- Calcium 3.0
- Vitamin A 1.0