Proof some yeast for 5-10 minutes.
- 1 cup warm water
- 2 tablespoons olive oil
- 1/4 teaspoon sugar
- 1 packet of yeast
Put together in a large bowl:
- 5 cups of all-purpose flour
- 1 1/4 tablespoons salt
- 1 tablespoon fennel
- 1 tablespoon black pepper (or to taste)
- 1/2 cup olive oil
- proofed yeast from above
Knead/mix together with a little warm water as needed. When done, let the dough rest for 20-30 minutes. I usually cover it with the same mixing bowl. If it's cold out, give this more time.
Preheat the oven to 425. Bring a large pot of water 3/4 of the way full to a gentle boil.
Cut off pieces of the dough and roll it out like a bread stick. Then connect the ends to form a circle. Be sure this connection is tight. Drop a group of the biscuits into the boiling water. Don't let them stick to the bottom. When they float to the top (this will take only a few seconds), remove them and place them in the oven. I normally place them directly on the racks. As you grab them out of the boiling water, aim for either the connection point or 1/3 of the way passed it because they fall apart easily.
Bake until light brown.
This recipe makes a fair number. I usually place half in a freezer bag in the freezer.
There are some interesting variations of this recipe I've seen over the years.