---------- Recipe via Meal-Master (tm) v8.04
  
       Title: Olive oil and fennel bread sticks
  Categories: Breads
       Yield: 3 Dozen
  
     3/4 c  Warm water
     3/4 c  Warm beer
       1 pt Dry yeast
     3/4 c  Olive oil ( good quality! )
       1 tb Fennel seeds
   1 1/2 ts Salt
   4 1/2 c  Flour ( approx )
            Glaze:
       1    Egg
       1 tb Water
  
   I love the taste of fennel and extra virgin olive oil.
   
   Dissolve yeast in warm water and warm beer for 10
   minutes or until very foamy. Add olive oil, salt and
   fennel seeds. Mix in 3 1/2 cups flour and knead until
   smooth and elastic adding more flour as needed to
   prevent stickiness.Place dough in oiled bowl, cover
   and let rise double. Punch down dough and divide into
   12 balls and divide each ball into 4 pieces. Roll each
   piece into a long rope and place on greased baking
   sheets at least 1 inch apart. Brush with egg
   glaze.Bake immediately, 350 until golden about 30
   minutes. Note: I also like to sprinkle on rosemary,
   anise or other seeds on the dough.Plus I make my bread
   sticks larger by dividing the 12 balls of dough in 2
   or 3 pieces instead of 4. And I also like to brush on
   extra virgin olive oil instead of the egg wash over
   the breadsticks prior to baking them.then you have to
   turn them over during baking and brush more oil on
   them to brown the other side. I like the taste good
   olive oil gives!
  
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