6 c. flour
1 c. water or wine
2 tbsp. coarse black pepper
1 tbsp. fennel seeds, toasted (you can toast in a frying pan or oven for 3-4 minutes)
2 tbsp. salt
3 eggs
1 package dry yeast
1/4 c. warm water
1 c. olive oil
Mix yeast with 1/4 c. warm water; Set aside until yeast starts to bubble.
In a large bowl, mix together flour, spices, eggs, olive oil and one cup of water until everything is incorporated; gently stir in yeast.
Transfer dough to a floured board and need for 3-4 minutes.
Place dough in a bowl, cover with a towel and put in a warm place to rise for one hour.
Bring a large pot of water to a boil; while water is boiling form taralles.
Break off a piece of dough and roll into 4” strips about the same thickness as your index finger.
Join ends to form a circle.
Preheat oven 350° F.
Drop taralles into the boiling water a few at a time ~ do not over crowd.
Once they rise to the top, remove with a slotted spoon and transfer to a wire cake rack.
Bake on racks for 40 -50 minutes or until golden brown.
Flip over halfway through cooking.
Perfect with a glass of red wine!
