Recipe - Savory Fennel Biscotti

5 pound Flour
2 Yeast cakes dissolved in
1 cup Water
3 cup Warm water (total: 4 c
water)
3 cup Oil
One fourth cup Salt
One fourth cup Fennel seed
2 One half teaspoon Black pepper

(Source: my grandmother)

Combine dry ingredients. Make a well and add liquids. Mix and knead. let
rise overnight (room temperature). Roll by hand into pieces 6" x width of
ring finger. Flatten slightly, twist, and bend into a ring, overlapping the
ends. Bake 2530 min @ 400

Posted to EATL Digest 25 Jan 97 by Leslie Duncan duncan@VIANET.ON.CA on
Jan 26, 1997.