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.