1 pkg. Yeast

¾ C. Warm Water ( 110 degrees)

¾ C. Vegetable Oil

¾ C. Beer

1 tsp. Salt

1 Tbsp. Fennel Seeds

4½ C. Flour

1 Egg beaten with 1 Tbsp Water

In large bowl, sprinkle yeast over water. Let stand 5 minutes to soften. Stir in oil, beer, salt and fennel seeds with heavy duty mixer or wooden spoon. Beat in 3½ cups flour until elastic, about 5 minutes. On wooden board spread remaining flour. Turn out dough, knead using this method. Lift edge of dough coated well with flour and fold toward center, avoiding contact with sticky part of dough. Continue folding towards center and kneading, turning dough as you work until smooth and elastic. Place dough in greased bowl, Turn to coat. Cover, and let rise in a warm place about 1 to 1¼ hours. Punch down, knead to expel air. Pinch off lumps 1½ inch in diameter. Roll into strips, put on baking sheets about ½ inch apart. Brush with egg/water mixture. Bake at 325~ for 35 minutes. Serve hot.

Yield 5 dozen

Betty Paglione