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Puglia Dry Breads
(Taralli Scaldati)
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Ingredients:
2.2 lb (1 kg) flour
7 ounces extra virgin olive oil
2 ounces fennel seed
2 tsp baking powder
2 eggs
1 tsp salt
Pepper
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- Directions:
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- On a marble or cold kitchen surface place
the flour, and mix in the baking powder, fennel seeds, freshly
ground pepper and salt.
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- Form a mound shape and make a well in the
middle, in which you will break the eggs and pour in the olive oil.
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- Moving your fingers from the outside inwards mix all the
ingredients and knead the dough.
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- Soften the dough by adding a little warm
water.
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- Roll out into long thin rolls about 10-25 cm
long.
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- Loop the ends around to form pretzel shapes and space
them out to rise for a quarter of an hour covered with a clean
kitchen cloth.
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- Heat the oven to 200° F (400° C).
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- Bring water to a boil in a large saucepan
and dip the taralli inside, remove them and dry.
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- Place them on an oiled baking sheet and bake
for about 20 minutes. Serve cold.
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- That's it!
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