Ciao! This is an old recipe, hence the enormous measurements. Makes enough for a huge Italian family! You can half the recipe; leave yeast and eggs the same. They are excellent with wine or coffee, and make good teething biscuits if you leave out the fennel seeds.
- 1 (.25 ounce) package active dry yeast
- 1 1/2 cups water
- 1/4 cup margarine
- 1 1/2 tablespoons white sugar
- 1 tablespoon salt
- 1 egg
- 5 pounds all-purpose flour, divided
- 1/2 cup fennel seed
- 1In a small bowl, dissolve yeast in water. Let stand for 5 minutes.
- 2In a large bowl combine butter or margarine, sugar, salt, and egg. Add yeast mixture and 1/2 of the flour and mix until smooth. Stir in the remaining flour and the seeds. Mix in additional water as needed to make a stiff dough.
- 3Turn dough out onto a lightly floured surface. Knead well. Place dough in a lightly oiled bowl, and turn once to coat surface. Cover with a damp cloth and place in a warm spot to rise for about 1 1/2 hours.
- 4Roll dough into short ropes about 1/2 inch thick. Join ends to form donut shape. Set aside to rise for a few minutes.
- 5Preheat oven to 350 degrees F (175 degrees C).
- 6Fill a large saucepan half full of water; bring to a boil. Drop taralli into water and boil for 1 minute. Remove from water, letting both sides dry on a sheet of waxed paper.
- 7Bake at 350 degrees F (175 degrees C) on a lightly greased cookie sheet, turning a few times during baking until medium brown and crisp.
A delicious dinner roll that is made from beer, honey, and a slight pinch of cinnamon. Excellent with turkey, roasts etc. Different beer may be substituted, but be advised that a highly hopped beer will create an astringent bitter taste. The unique taste comes from the malt used in making the beer.
This is a recipe for a sweet sourdough starter known as Herman. There are a number of things that can be made from it. It's very important to NOT use metal utensils or bowls! It will take 15 days for the starter to mature and be ready to use the first time you make it. After that it can be ready for use every 10 days.
This was given to me by a friend who also uses a bread machine.
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A yeast doughnut coated with sugar.
This is an old Slovak recipe. In Slovak it is called Roshky. The rolls are filled with lekvar, a thick, soft fruit spread. This is an all day project. This recipe will make 7 or 8 twelve inch loaves, or some dough may be reserved for lekvar squares.
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A delicious whole grain bread. It is my favorite bread of all time! It is for bread makers. You may substitute vegetable oil for flaxseed oil if flaxseed oil is unavailable.
Irish Soda Bread for the bread machine. This recipe makes a wonderfully tasty loaf.
This bread stays fresh longer than any 'standard' white bread we have tried.
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