Side Pannel
Taralli (Italian Pretzels)
Taralli (Italian Pretzels)
- Recipe Submitted by ADMIN on 09/26/2007
Category: Appetizers, Italian
Ingredients List
- 1 1/2 Yeast cake
- 1 c Water; lukewarm
- 3 c Flour
- 1/2 ts Salt
- 2 1/2 ts Fennel seeds
Directions
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.
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.
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