Savory fennel biscotti

1 Servings

Ingredients

Quantity Ingredient
5 pounds Flour
2 Yeast cakes dissolved in
1 cup Water
3 cups Warm water (total: 4 c water)
3 cups Oil
¼ cup Salt
¼ cup Fennel seed
2½ teaspoon Black pepper

Directions

(Source: my grandmother)

Combine dry ingredients. Make a well and add liquids. Mix and knead. let rise overnight (room temperature). Roll by hand into pieces 6" x width of ring finger. Flatten slightly, twist, and bend into a ring, overlapping the ends. Bake 25-30 min @ 400

Posted to EAT-L Digest 25 Jan 97 by Leslie Duncan <duncan@...> on Jan 26, 1997.

Related recipes