(by Rachel Guarini - friend)
1 - .25 ounce package active dry yeast
1 1/2 cups water
1/4 cup margarine
1 1/2 TBSP white sugar
1 TBSP salt
1 egg
5 lbs. all-purpose flour
1/2 cup fennel seeds
1/4 cup water (if needed)
In a bowl, dissolve yeast in 1 1/2 cups water--let stand for 5 minutes. In a large bowl combine margarine, white sugar, salt, and egg. Add yeast mixture and 1/2 of the flour to the egg mixture--mix until smooth. Stir in the remaining flour and the fennel seeds. Mix in additional water as needed to make a stiff dough. Turn dough out onto a lightly floured surface--knead well. Place dough in a lightly oiled bowl and turn once to coat surface. Cover dough bowl with a damp cloth and place in a warm spot to rise for about 90 minutes. Roll dough into short ropes about 1/2 inch thick. Join ends to form a donut/bagel shape. Set aside to rise for a few minutes. Preheat oven to 350 degrees. Fill a large saucepan half full of water--bring to a boil. Drop each taralli into water and boil for 1 minute. Remove from water and let both sides dry on a sheet of waxed paper. Bake at 350 degrees on a lightly greased cookie sheet, turning a few times during baking until medium brown and crisp.
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