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Taralli (Italian Pretzels) breads, italian 1 1/2 yeast cake 1 cup water, lukewarm 3 cup flour 1/2 teaspoon salt 2 1/2 teaspoon fennel seeds Dissolve the yeast in the water. Add enough of the flour to make a soft, smooth dough, cover the bowl & leave in a warm place to rise, about 30 minutes. Sift the remaining flour & salt together & make a well in the middle. Fill the well with the risen dough & mix well. Knead vigorously, addding a little more water, if necessary, until the dough is smooth & elastic. Roll into a ball, place in a large bowl & leave covered with a damp cloth in a warm place for about 2 hours, or until the dough has doubled. Divide the dough into 24 pieces. Roll into small "sausages" about 1/2 inch thick. Shape each sausage into a ring, closing the ends firmly together. Arrange them on a floured baking sheet & leave to rise in a warm place for about 2 hours. Sprinkle the rings with fennel seeds & bake in a moderate oven (375 F) for about 1 hour. They must be crisp. Recipe By : From: Shade Date: 07 Sep 97 Chile-Heads List Ä Yield: 24 servings Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes MENU
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