Recipe

Olive Oil Mashed Potatoes Recipe

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Ingredients

Directions

Step #1 I love the taste of fennel & extra virgin olive oil.
Step #2 Dissolve yeast in warm water & warm beer for 10 mins or until very foamy.
Step #3 Add olive oil, salt & fennel seeds.
Step #4 Mix in 3 1/2 c flour & knead until smooth & elastic adding more flour as needed to prevent stickiness.
Step #5 Place dough in oiled bowl, cover & let rise double.
Step #6 Punch down dough & divide into 12 balls & divide each ball into 4 pieces.
Step #7 Roll each piece into a long rope & place on greased baking sheets at least 1 inch apart.
Step #8 Brush with egg glaze.
Step #9 Bake as soon as possible, 350 until golden about 30 mins.
Step #10 Note: I also like to Sprinkle top on rosemary, anise or other seeds on the dough.
Step #11 Plus I make my bread sticks larger by dividing the 12 balls of dough in 2 or 3 pieces instead of 4.
Step #12 & I also like to brush on extra virgin olive oil instead of the egg wash over the breadsticks prior to baking them.
Step #13 then you have to turn them over during baking & brush more oil on them to brown the other side.
Step #14 I like the taste good olive oil gives!.
Enjoy the OLIVE OIL MASHED POTATOES recipe

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