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Receta Grissini Al Finocchio (Fennel Bread Sticks)
by Global Cookbook

Grissini Al Finocchio (Fennel Bread Sticks)
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  Raciónes: 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

  1. 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).
  2. On a board or possibly pastry cloth, spread remaining 1 c. flour and turn out dough.
  3. Knead, using this technique: lift edge of dough, coated well with flour, and fold toward center, avoiding contact with sticky part of dough.
  4. 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).
  5. 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.
  6. 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.