Knot-a-Breadstick

by Michelle on July 30, 2008

I love fennel seed and I dearly love breadsticks. In fact I’d much rather have a breadstick then a cupcake…I know you don’t believe that but it’s true. I make fennel breadsticks every 2 weeks or so. And although I do enjoy them they are not the easiest things to eat. They are long, hard to handle and the sesame seeds seem to fall off way to easily!

For Bread Baking Day #12, Aparna of My Diverse Kitchen has chosen “Small Breads”. My first thought was to make small loaves of sourdough bread. But then I thought, it’s summer and loaves of bread no matter the size just did not sound right. Then I thought of my favorite breadsticks. I could change my plain, boring breadsticks into a knotted bread, something that you could easily hold in your hand.

Well the Knot-a-Breadsticks turned out wonderful and the shape is easier to handle and they baked up nice and crispy too, just how I like them.

Knot-a-Breadstick
Recipe adapted from Taste of Home

1 package (1/4 ounce) active dry yeast
3/4 cup warm water (110° to 115°)
3/4 cup EVOO
3/4 cup milk (I use buttermilk)
1 tablespoon fennel seed, crushed
1-1/2 teaspoons salt
4-1/2 cups all-purpose flour
Sesame seeds
1 egg
1 tablespoon water

Line a baking sheet with parchment paper.

In a large mixing bowl, dissolve yeast in warm water. Add the oil, milk, fennel seed and salt. Beat in 3-1/2 cups flour. Stir in enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a bowl that has oiled, turning once to oil the top. Cover and let rise in a warm place until doubled, about 1 hour.

Punch down dough. Let rest for 10 minutes. Turn onto a lightly floured surface. Take a piece of dough about the size of a golf ball and roll it into a snake about 15″ long. Now carefully tie a knot with the dough making sure to secure the ends. Place the knot of dough on the prepared baking sheet.

Place each dough knot about 2″ apart of the baking sheet. Beat egg and water; brush over dough and sprinkle with sesame seeds. Bake at 325° until golden brown. Remove to wire racks.

All Rights Reserved 2008 © Big Black Dog

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Comments

  • Susan/Wild Yeast July 30, 2008 at 11:35 pm

    I love fennel and anise too, and what a nice twist on breadsticks!

  • Lisa July 31, 2008 at 12:55 am

    Great idea! Those are really pretty and sound delicious too.

  • Judy July 31, 2008 at 4:19 am

    I just love this event. I did breadsticks, too, only sort of straight ones. Fennel sounds like a great addition.

  • Aparna July 31, 2008 at 5:08 pm

    I like the idea of turning breadsticks into knots. I also prefer breadsticks to cupcakes anyday.:)Thanks for participating in BBD.

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