Monday, September 12, 2011

Garlic Fennel Breadsticks

LOL @ the shape, no, it wasn’t on purpose, i had to keep the photo..
Garlic Fennel Breadsticks and Semi Homeade Marinara Sauce!
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
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
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.
Serve With:
Fennel Marinara Sauce
1 tablespoon olive oil
1 onion, chopped
1 clove garlic, chopped
1 teaspoon fennel seed
1 (14.5 ounce) can peeled and diced tomatoes
1 (6 ounce) can tomato paste
1 teaspoon white sugar
1/4 cup white wine
2 basil leaves finely chopped
1 teaspoon oregano
1/4 teaspoon salt
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.
Mix in diced tomatoes,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.

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