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.