A classic from my mother's family.
SAVORY FENNEL BISCOTTI
(Source: my Grandmother)
5 lb flour
2 yeast cakes dissolved in 1 c water
3 c warm water (total: 4 c water)
3 c oil
1/4 c salt
1/4 c fennel seed
2-1/2 tsp black pepper
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 @ 400deg.
Updated: April 5, 1996
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