Taralli scaldati col finocchio (taralli with
[an error occurred while processing this directive]

[an error occurred while processing this directive]
Taralli scaldati col finocchio (taralli with
  Bakery    Italian  
Last updated 6/12/2012 1:26:14 AM. Recipe ID 60558. Report a problem with this recipe.
[an error occurred while processing this directive]

      Title: Taralli scaldati col finocchio (taralli with
 Categories: Bakery, Italian, Breads
      Yield: 30 Taralli
  2 1/2 ts Dried yeast
      1 c  Dry white wine, warmed
    1/2 c  Olive oil
  3 3/4 c  Unbleached all-purpose flour
      1 ts Salt
  1 1/2 ts Fennel seeds -=OR=-
      2 ts Cracked black peppercorns
  Stir yeast into the warmed wine & let proof for 10 minutes. Stir in
  the olive oil & add then add the flour, salt, fennel/pepper. Mix
  until the dough comes together, knead on a lightly floured board for
  5 to 7 minutes, the presence of the olive oil should prevent it from
  sticking. Knead until the dough is smooth & responsive. Place in a
  lightly oiled bowl, cover & let rise until puffy but not doubled, 1
  to 1 1/4 hours. Break off ap iece of dough the size of a lime & roll
  it between your palms & fingers to form a rope 18" long & as thin as
  a breadstick. Let each one rest while you roll out the rest (about 12
  in all). Cut each piece into 6" lengths & conect their ends to form
  rings about 2" in diameter. Press the ends together very firmly;
  pinch as tighly as necessary, the dough will recover. Set the rings
  on oiled baking sheets, cover & let rise for 1 hour. Preheat the oven
  to 350F & bring a pot of water to a boil. When risen, plunge the
  taralli into the boiling water, a few at a time, immersing them only
  until they bob to the surface. Remove with a slotted spoon & drain on
  paper towels. Let them cool slightly.  Bake on oiled baking sheets
  for about 20 to 24 minutes, until they are crunchy.

Didn't find the recipe you were looking for? Search for more here!

Web thcbbs.com
How're we doing?

Have you spotted a recipe on this site that is erroneous, incomplete, dangerous, in an inappropriate category, or that may infringe a copyright? If so, please make a note of the "Recipe ID" number at the bottom of the recipe's page and e-mail us with your concerns.

Recipe ID 60558 (Apr 03, 2005)

[an error occurred while processing this directive]