| 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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