Garlic Fennel Breadsticks w Semi Homeade Marinara
From foodinnewengland 14 years ago
- 20 minutes to make
- Serves 6
The flavors really pop out in these delisious breadsticks.
Ingredients
- 1 package active dry yeast ( about 2 1/4 teaspoons) shopping list
- 3/4 cup each, warm water, beer (room temp) and olive oil shopping list
- 1 teaspoon salt shopping list
- 1/2 teaspoon garlic powder shopping list
- 1 tablespoon fennel seeds shopping list
- 4 1/2 cups all purpose flour shopping list
- 1 egg white, beaten with 1 tablespoon water shopping list
- fennel marinara sauce shopping list
- 1 tablespoon olive oil shopping list
- 1 onion, chopped shopping list
- 1 clove garlic, chopped shopping list
- 1 teaspoon fennel seed shopping list
- 1 (14.5 ounce) can peeled and diced tomatoes shopping list
- 1 (6 ounce) can tomato paste shopping list
- 1 teaspoon white sugar shopping list
- 1/4 cup white wine shopping list
- 2 basil leaves finely chopped shopping list
- 1 teaspoon oregano shopping list
- 1/4 teaspoon salt shopping list
- Heat olive oil in a saucepan over medium-high heat. Add onion and garlic and cook 2 to 4 minutes until crisp-tender, stirring frequently. shopping list
- Mix in diced tomatoes, fennel, white wine, tomato paste, sugar, oregano, basil, and salt. Bring to a boil. Reduce heat to low and simmer 15 to 20 minutes or until flavors are blended, stirring frequently. shopping list
How to make it
- 1 package active dry yeast ( about 2 1/4 teaspoons)
- 3/4 cup each, warm water, beer (room temp) and olive oil
- 1 teaspoon salt
- 1/2 teaspoon garlic powder
- 1 tablespoon fennel seeds
- 4 1/2 cups all purpose flour
- 1 egg white, beaten with 1 tablespoon water
- In large bowl , sprinkle yeast over warm water and let stand 5 min, to soften. Stir in olive oil,salt, beer and fennel seeds. Witrh a heavy duty mixer
- or wooden spoon beat in 3 1/2 cups of the flouruntil dough is elastic (about 5 minutes) On a board or pastry cloth , spread remaining 1 cup flour. Knead dough dough using this
- tequnique:
- Continue kneading until dough is smooth and elastic.Place in a greased bowl top side down, swirl aroud to coat. Cover and let rise a warm placeuntil doubled. (1 1/4 to 1 1/2 hours)
- On a floured surface knead just enough to expel air. Pinch off lumps and roll into a strip that is 18 inches long. Cut each strip in half.Set wire racks on baking sheets and arrange strips across racks 1/2 inch
- apart.
- Cover and let rise until puffy , about 30 minutes. Brush with egg whites, sprinke with sea salt. Bake in 325 ovenfor about 35 minutes, or until evenly browned. Serve hot , or cool on wire racks.
People Who Like This Dish 3
- theiris Garden City, MI
- quaziefly ALL POINTS
- christinem Worcester, MA
- crazeecndn Edmonton, CA
- foodinnewengland Claremont, NH
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The Rating
Reviewed by 3 people-
Hmmmmmmmmmmmm...............
sandygalesmith
in Saint Joseph loved it
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Closest I get to making bread is bread machine! This sounds soooo good, I have to try! TQ, Mare
theiris
in Garden City loved it
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