Ingredients
1 cup white wine
1 cup lukewarm water
1 cup vegetable oil
2 teaspoons salt
2 teaspoons fennel seeds (crushed)
1/2 teaspoon Fleischmann's traditional dry yeast
Flour as much as needed (about 7 to 8 cups)
Directions
o Preheat oven to 400 F degrees.
o Following package directions activate yeast.
o Warm up 1 cup of water (should be lukewarm).
o Using an electric mixer, mix liquids: wine, wine and lukewarm water, and activated yeast.
o In a separate bowl mix crushed fennel seeds and salt with 7 cups of flour.
o Using an electric mixer, mix two or three cups of flour with the liquids.
o Incorporate more flour by hand and work into a taralli dough.
o When the dough is the right consistency knead on a floured board for 20 to 25 minutes. The dough should be malleable and shiny.
o Shape the dough into a ball and place in a large bowl. Cover the bowl with plastic wrap.
o Let the dough rest for 4 to 6 hours (The dough should rise).
o Remove dough from bowl. Cut out a small chunk of dough (about the size of a golf ball). Using the palms of your hands, work the chunk of dough into a taralli strip -- 6 inches long and 1/4 inch wide. Form the strip into a circle; pinch the ends together.
o Place the taralli on a baking sheet lined with parchment paper.
o Repeat the steps and process all the dough.
o Bake in the middle rack at 400 F degrees for 15 to 20 minutes or until the taralli are golden.
o Cool.
o Serve at room temperature.
Notes
The bite-sized taralli shown in this entry were made by a friend of Mrs. Yolanda DiTullio. The photo was taken by Mary Melfi. | 
