Ingredients
1 package active dry yeast (8 grams)
1 1/3 cups water
1 teaspoon sugar
3 1/4 cups flour
2 tablespoons fennel seeds
2 teaspoons salt
Egg wash
2 egg whites, beaten
Directions
Warm up the water to proof yeast.
Mix in the yeast and 1 teaspoon sugar in the warm water, and stir.
Let the yeast rest for about 10 minutes (If mixture bubbles up, then the yeast is active and can be used).
Mix the yeast mixture with the flour, fennel seeds and salt.
Knead until the dough is soft and malleable -- about 10 minutes.
Shape into a ball and place in a container.
Cover and keep in a warm place until the dough doubles in volume (anywhere from 3 to 6 hours).
Re-shape the dough into a thick log.
Cut a small chunk of dough and using the palms of your hands make a thin taralli-style log -- about 10 inches long by 1/4 inch thick.
Braid three thin logs together and then shape them into a circle. Pinch the ends together.
Place the taralli on a cookie sheet lined with parchment paper.
Brush the tops of the taralli with beaten egg white.
Bake in preheated 375 F. degree oven until golden (about 20 minutes).
Notes
Photo: Mary Melfi. | 
