ONION-FENNEL BREADSTICKS
Steps:
- Heat heavy medium skillet over high heat. Add fennel seeds and stir until just golden brown and aromatic, about 1 minute. Transfer fennel seeds to large bowl. Reduce heat to medium. Add butter and minced onion to same skillet. Sauté until onion is golden brown, about 20 minutes. Cool slightly.
- Preheat oven to 400°F. Add 2 cups flour, yeast, sugar and salt to fennel seeds in large bowl. Stir in hot water and onion mixture. Mix in enough of remaining flour, 1/4 cup at a time, to form soft dough. Knead dough on lightly floured surface until smooth and elastic, adding more flour if dough is sticky, about 8 minutes.
- Form dough into ball. Place on lightly floured surface. Cover with towel. Let dough stand 10 minutes.
- Dust 4 cookie sheets with flour. Divide dough in half. Roll each half out on floured surface to 12-inch square. Dust well with flour. Fold each square in thirds and cut crosswise into 1/2-inch-wide strips. Unfold strips. Let dough rest 5 minutes. Stretch each strip to 14 inches. Place strips 1/2 inch apart on prepared cookie sheets. Let breadsticks rest 10 minutes.
- Brush breadsticks lightly with water. Sprinkle lightly with coarse salt. Bake breadsticks until golden brown, about 20 minutes. Cool 15 minutes.
- Reduce oven temperature to 300°F. Return breadsticks to oven and bake until crisp, about 12 minutes. Cool completely. (Can be prepared 2 days ahead. Store in airtight container.)
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