Recipe: Fennel and Coarse Salt Breadsticks

FENNEL AND COARSE SALT BREADSTICKS
Jason Knapp, Executive Chef of The Governor's Mansion

2 1/2 teaspoons (1/4 ounce) dry yeast
3/4 cup lukewarm water
1 1/2 teaspoons sugar, divided use
2 1/2 to 3 cups all-purpose flour, divided use
1/4 cup olive oil
1 teaspoon table salt
Cornmeal
1 egg
1 tablespoon water
Fennel seeds (to taste)
Coarse salt (to taste)

Combine the yeast with 3/4 cup lukewarm water and 1/2 teaspoon of the sugar in a large mixing bowl; let stand for 5 minutes or until foamy.

Add the remaining 1 teaspoon sugar, 2 cups of the flour, the olive oil and table salt and mix with a dough hook until smooth.

Knead in enough of the remaining 1 cup flour to form a dough. Knead for 5 minutes or until soft but not sticky. Cover with a kitchen towel on a lightly floured surface and let rest for 15 minutes.

Divide the dough into twelve portions. Roll one portion at a time between the palms of the hands to form 14-inch ropes, leaving the remaining portions covered. Arrange the ropes 2 inches apart on baking sheets sprinkled lightly with cornmeal. Let rise, loosely covered, in a warm place for 40 minutes.

Whisk the egg with 1 tablespoon water in a bowl. Brush the egg wash over the ropes and sprinkle with fennel seeds and coarse salt.

Bake at 450 degrees F on the center oven rack for 12 to 15 minutes or until pale golden brown. Cool on a wire rack for 10 minutes.

Store in an airtight container for up to 24 hours.

Makes 12 breadsticks
Source: Big Taste of Little Rock