TARALLE

5 lb bag unbleached flour (use King Arthur’s all purpose-not Pillsbury or Gold Medal)
2 envelopes dry yeasts – dissolved in warm water (below)
1 1/2 tbsp salt
1 1/3 cup white or rose wine
1 cup oil
6 tbsp or 1.5 oz jar fennel seed
3/4 cup melted shortening
2 1/2 cups warm water

Place flour on wooden board, make a well, and add remaining ingredients. Mix until well blended. Remove about 1 1/2 cup of dough at a time and knead in food processor twice.

Roll out into 1-inch tube, cut off 1-inch at a time; roll pencil thin, and shape into loops.

Drop into boiling water – remove when they rise to the surface. Place on wooden boards to dry. Cover with sheeting.

When dry, score loop with knife. Place on rack in preheated 400 degree F oven and bake for about 20 minutes, or until golden brown.