Breadsticks Fennel and Parmesan Bread Sticks by Allinson Total Time 2h 23m Prep Time 2h 5m Bake Time 18m Makes 64 Skill Level Intermediate Dietary Needs 0 Reviews No ratings yet Save Save this recipe Share Print Our Parmesan and Fennel Breadsticks made with Allinson olive oil dough are crammed with flavour and will have your friends asking for more. Perfect as a snack with guests, or as an impressive dinner party starter, these breadsticks are a great recipe for confident bakers. Cheese lovers may also like our Chilli Pepper and Feta Bread made with Allinson wholemeal dough. Method MIX Mix the flour, yeast, sugar and salt in a big bowl. Mix the water and oil together, then stir in with a cutlery knife. KNEAD Tip onto a lightly flour dusted surface and knead for 10 minutes (or use the dough hook attachment on your mixer). RISE Lightly grease the mixing bowl with some oil. Put the dough back in, cover the bowl with a clean tea towel and leave to rise until doubled in size. SHAPE Knock back the dough by gently kneading just 5 times to get the air out. Pat a quarter of the dough at a time into a rectangle. Use a sharp knife to cut the dough into lots of strips (should make about 16 per rectangle). Using your hands roll each strip into a long snake, then lay on lightly greased baking sheets and scatter with some grated Parmesan and 1-2 tablespoons of fennel seeds. Press in lightly to stick. PROVE Cover the dough again with a clean tea towel and leave to prove for 15 minutes. Preheat your oven to 180°C (fan 160°C, gas mark 4). BAKE Bake for 12-18 minutes, until golden and crisp. Cool on wire racks. Let's Bake The easiest way to follow a recipe Reviews Unfortunately there are no reviews for this recipe yet! Leave Your Thoughts Unfortunately reviews are not permitted to non-registered users. Please Log in to leave your review or ask us a question. Ingredients For the dough 500g Strong white bread flour 1 Easy bake yeast sachet 1 tsp Unrefined golden caster sugar 2 tsp Salt 300ml Warm water 50ml Olive oil For the topping 50g Parmesan (finely grated ) 2 tbsp Fennel seeds