Title: Savory Fennel Biscotti
Categories: None
Yield: 1 Servings

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 ts Black pepper

(Source: my grandmother)

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 @ 400

Posted to EAT-L Digest 25 Jan 97 by Leslie Duncan on
Jan 26, 1997.