Recipe - Grissini Anise

3 One half cup Bread flour
2 tablespoon Sugar
4 teaspoon Anise seeds
Three fourths teaspoon Salt
One fourth ounce 50%fasterrising dry yeast,
(1 package)
18 tablespoon Very warm water, 120 to 130
degrees
1 tablespoon Olive oil
1 tablespoon Brandy
One half teaspoon Vanilla extract
Vegetable cooking spray
1 teaspoon Water
1 Egg white, lightly beaten
2 tablespoon Turbinado or granulated
sugar

Place first 5 ingredients in food processor; pulse 6 times or until
blended. With processor running, add very warm water and next 3 ingredients
through food chute; process until dough leaves sides of bowl and forms a
ball.

Turn dough out onto a lightly floured surface; knead lightly 5 times.

Place dough into a large bowl coated with cooking spray, turning to coat
top. Cover and let dough rise in a warm place (85 degrees), free from
drafts, 40 minutes or until doubled in bulk.

Punch dough down; turn out onto a floured surface. Roll dough into a 24 x
7inch rectangle, and cut into 24 (1inchwide) strips; roll each strip
into a 15inch rope.

Place ropes 1 inch apart on baking sheets coated with cooking spray. Cover
and let rise in a warm place (85 degrees), free from drafts, 15 minutes or
until puffy. Combine 1 teaspoon water and egg white, and gently brush over
breadsticks; sprinkle with turbinado sugar.

Bake at 400 degrees for 13 minutes or until golden. Remove from pans; let
cool on wire racks. Yield: 24 breadsticks (serving size: 1 breadstick).

Per serving: 89 Calories; 1g Fat (10% calories from fat); 3g Protein; 17g
Carbohydrate; 0mg Cholesterol; 70mg Sodium

NOTES : Grissini, the Italian word for breadsticks, refers to the thin,
crisp type versus the soft, chewy ones.

Recipe by: Cooking Light, Sept 1994, page 112

Posted to MCRecipe Digest V1 #432 by igor@digex.net on Jan 28, 1997.