Rachael Ray's Black Pepper and Fennel Breadsticks

My Mother (Grandma Liz) is one of the great cooks of all time. While she has some old standbys, she always likes to try new recipes. She found a recipe for Black Pepper and Fennel Breadsticks in Rachael Ray Magazine a few months ago. They are fantastic...as the article said, “why wait until the last course to show off your baking skills?”

Black Pepper and Fennel Seed Breadsticks
Rachael Ray Magazine

½ cup lukewarm water
1 ½ tsp. active dry yeast
1 ½ cups flour
1 tsp. salt
2 tsp. pepper
3 tsp. crushed fennel seeds
2 T. olive oil

In a small bowl, combine the water and yeast. Let stand until bubbly, about 5 minutes.
Using a food processor, pulse together the flour, salt, pepper, and fennel seeds until combined.

Whisk the oil onto the yeast mixture, then add to the food processor. Pulse until dough forms a ball, about 30 seconds. Turn out the dough onto a lightly floured surface and knead until smooth and springing, 2 to 3 minutes. Place in an oiled, medium bowl, cover and let rise until puffy and doubled in size, 45 minutes.

Position racks in the upper and lower thirds of the oven and preheat to 350 degrees. Cover 2 baking sheets with parchment or foil. Turn dough out onto a lightly floured work surface and press with your fingers into a 9 x 9 square. Quarter the dough, then cut each piece crosswise into 6 pieces to make a total of 24 pieces. Stretch and roll each piece of dough into a 14 inch bread stick. Place breadsticks lengthwise about 1 1/2 inches apart on the prepared baking sheets.

Bake, switching and rotating the pans halfway through the baking until golden and crisp 20 to 25 minutes. Transfer to rack and let cool.