Taralle - cooking recipe

Ingredients

5 lb. flour
6 tsp. salt
1/2 tsp. black pepper
2 tsp. fennel seed, soaked in water and drained
2/3 c. vegetable oil
1 cake yeast, softened in 1 c. warm water
3 c. water

Preparation

Sift flour into large bowl.
Add salt and pepper.
Make well in center.\tAdd
water,
fennel
seed, oil and yeast; mix well. Turn dough onto table;
knead about 20 to 25 minutes to macaroni dough consistency.\tForm
into
loaf.
Divide
into 3 parts and place in bowl
or pot;
cover.
Let dough rest about 15 to 20 minutes or more.
Cut off small pieces and bake about a dozen coils.
Form
pretzels
shape; press ends down.
Place in fast boiling water
for about 1 minute.\tRemove immediately when they float.
Place
in
colander
in
cold water.
Remove colander from water.
Place
taralles on clean cloth.
Bake on open oven rack at 400\u00b0 for 20 minutes or until brown.