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Recipe for family meals :

Fennel Bread Rings

This recipe comes from Mangia Bene Pasta - what can I add after a title like that, except to say this site has some excellent recipes and information. Well worth visiting.

If you would like to visit his website <click here>


1 pkg.(2 1/2 tsp) dry yeast
1/2cup warm water (105º to 115ºF)
3 cups all-purpose flour
1 cup semolina flour
2 tbsp fennel seeds
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 dough.
  • 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 350ºF.
  • 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.

Makes 6 dozen

© 2001-2002 Sandra Laux