here's a great fennel seed recipe of mine Fennel Bread Rings

[Guest guest]

Fennel Bread Rings

 

1 pkg. 2 1/2 tsps. dry yeast

1/2 cup warm water, 105-115 degrees

3 cups all-purpose flour

1 cup semolina flour

2 tbsps. fennel seeds (or use a little more )

2 tsp. salt

3/4 cup dry white wine

1/2 cup olive oil

 

In a bowl, combine the yeast and warm water. Let sit

for 5 minutes. The mixture will appear to be creamy.

 

In a large bowl, stir together both flours, fennel

seeds, and salt.

Add the yeast mixture, wine, and olive oil. Stir to

form a soft dough. Transfer the dough to a lightly

floured surface and knead until smooth and elastic,

about 10 minutes.

Shape the dough into a ball. Oil a bowl. Place the

dough into the bowl and turn once to coat. Cover and

let rise in a warm place until double in size, about 1

hour.

Transfer the dough to a floured surface and cut into 8

pieces.

Work with one piece at a time. Pinch off a small

piece about the size of a walnut.

Using the palms of your hands, roll the dough until it

stretches into a 4 " long rope. Shape the dough into a

ring and pinch the ends together to seal. Repeat with

remaining. Bring a large pot 3/4 full of water to a

boil. Add the rings, a few at a time, and cook until

they rise to the surface, about 1 minute. Using a

slotted spoon, transfer them to a towel to drain.

Preheat oven to 350 degrees. Arrange the rings on an

oiled baking sheet. Bake until golden brown and crisp,

about 45 minutes. Turn off the oven and open the door

slightly. Leave rings in oven another 10 minutes.

Transfer to a wire rack to cool. Store in a container

for up to 2 weeks. Yields 6 dozen.

 

 

 

______________________________\

____

Be a better friend, newshound, and

know-it-all with Mobile. Try it now.

http://mobile./;_ylt=Ahu06i62sR8HDtDypao8Wcj9tAcJ