| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Italian | Yeast bread, Italian, Appetizers | 24 | Servings |
INGREDIENTS
| 1 1/2 | Yeast cake | |
| 1 | c | Water; lukewarm |
| 3 | c | Flour |
| 1/2 | ts | Salt |
| 2 1/2 | ts | Fennel seeds |
INSTRUCTIONS
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 1/2 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 CHILE-HEADS DIGEST V4 #115 by shade <liveoak@polaris.net> on Sep 7, 1997
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