1 : /2 lb Salmon fillets
1/2 : c Oil
1/4 : c Vinegar, red wine
3/4 : ts Garlic salt
1/4 : ts Salt
1/4 : ts Sugar
1/2 : ts Italian seasoning
1 : Garlic clove, large, minced
1/8 : ts Pepper
1 : ts Water
4 : ( to 6-oz) salmon fillets
3 : tb Lemon juice
2 : tb White wine
4 : ts Olive oil
3 : tb Capers
1/4 : ts Dry mustard
Salt : Salt
16 : Green leaf lettuce leaves
0: In a large bowl, sprinkle yeast over warm water and let stand 5 minutes to soften
1: Stir in salad oil, beer, salt and fennel seeds
2: With a heavy-duty mixer or wooden spoon, beat in 3 1/2 c
3: flour until dough is elastic (about 5 minutes)
4: On a board or pastry cloth, spread remaining 1 c
5: flour and turn out dough
6: Knead, using this technique: lift edge of dough, coated well with flour, and fold toward center, avoiding contact with sticky part of dough
7: Continue folding toward center and kneading, turning dough as you work, until it is smooth and elastic
8: Place dough in a greased bowl; turn dough to grease top
9: Cover and let rise in a warm place until doubled (1 to 1 1/4 hours)
10: On a floured surface, knead just to expel air
11: Pinch off lumps (1 1/2" in diameter) and roll each into a strip that is 18" long
12: Cut each strip in half
13: Set wire racks on baking sheets and arrange strips across racks, 1/2" apart
14: Brush strips with egg-water mixture
15: Bake at 325 F
16: for about 35 minutes or until evenly browned
17: Serve hot, or cool on wire racks
18: From "Sunset Italian Cookbook" by the editors of Sunset Books and Sunset Magazine
19: Menlo Park, CA: Lane Publishing Company, 1981
20: Pg
21: 90
22: ISBN 0-376-02465-8
23: Posted by Cathy Harned
24: From Gemini's MASSIVE MealMaster collection at www
25: synapse
26: com/~gemini