Fennel and Orange Breadsticks

By louisez • December 10, 2012 • 0 Comments

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Author Notes: This started with a recipe for breadsticks from Chico Hotsprings in Pray, Montana, which my husband loved, but not entirely. The recipe morphed as I adjusted it for him. He loves these entirely. - louisez

Makes 4 dozen breadsticks

1/2 cup beer, at room temperature
1/2 cup orange juice, at room temperature
1 1/2 teaspoon yeast
3/4 teaspoons salt
3 cups flour
1.5 ounces fennel seed
2 tablespoons grated orange peel
1/2 cup olive oil

Combine beer, orange juice, and yeast. Proof 10 min.
Add flour, salt, oil, fennel seed, and orange peel. Knead. Place in oiled bowl and let rise till doubled, about 1 hour.
Divide dough into four pieces. Divide each piece into 12 small balls, and roll out by hand into breadsticks. Place on lightly greased or silpat-lined baking sheets. Let rise 30 minutes.
Bake at 425 about 15-20 minutes, or till golden brown.