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Add a photoRaciónes: 12
Ingredientes
- 1 pkt Active dry yeast
- 3/4 c. ,Hot water (abt. 110 F.)
- 3/4 c. Salad oil
- 3/4 c. Beer
- 1 tsp Salt
- 1 Tbsp. Fennel seeds
- 4 1/2 c. All-purpose flour
- 1 x Egg, beaten w/1 tb. water
Direcciones
- In a large bowl, sprinkle yeast over hot water and let stand 5 min to soften. Stir in salad oil, beer, salt and fennel seeds. With a heavy-duty mixer or possibly wooden spoon, beat in 3 1/2 c. flour till dough is elastic (about 5 min).
- On a board or possibly pastry cloth, spread remaining 1 c. flour and turn out dough.
- Knead, using this technique: lift edge of dough, coated well with flour, and fold toward center, avoiding contact with sticky part of dough.
- Continue folding toward center and kneading, turning dough as you work, till it is smooth and elastic. Place dough in a greased bowl; turn dough to grease top. Cover and let rise in a hot place till doubled (1 to 1 1/4 hrs).
- On a floured surface, knead just to expel air. Healthy pinch off lumps (1 1/2" in diameter) and roll each into a strip which is 18" long. Cut each strip in half.
- Set wire racks on baking sheets and arrange strips across racks, 1/2" apart. Brush strips with egg-water mix. Bake at 325 F. for about 35 min or possibly till proportionately browned. Serve warm, or possibly cold on wire racks.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 95g | |
| Recipe makes 12 servings | |
| Calories 305 | |
| Calories from Fat 127 | 42% |
| Total Fat 14.42g | 18% |
| Saturated Fat 2.48g | 10% |
| Trans Fat 0.0g | |
| Cholesterol 16mg | 5% |
| Sodium 202mg | 8% |
| Potassium 79mg | 2% |
| Total Carbs 36.8g | 10% |
| Dietary Fiber 1.6g | 5% |
| Sugars 0.15g | 0% |
| Protein 5.67g | 9% |
