Saturday, December 15, 2007

Fennel and Pepper Biscuits

I love these things.

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.

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