Recipe - Taralli (Italian Pretzels)

1 One half Yeast cake
1 cup Water; lukewarm
3 cup Flour
One half teaspoon Salt
2 One half 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 One half 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.

Per serving: 59 Calories; 0g Fat (3% calories from fat); 2g Protein; 12g
Carbohydrate; 0mg Cholesterol; 45mg Sodium
Posted to CHILEHEADS DIGEST V4 #115 by shade liveoak@polaris.net on Sep
7, 1997