Total Calories: 37
1 In a measuring cup, sprinkle the yeast over the water. Let stand until the yeast is creamy, about 2 minutes. Stir until the yeast dissolves.
2 In a large bowl, stir together the two flours, the fennel, and the salt. Add the yeast mixture, wine, and oil. Stir until a soft dough forms, about 2 minutes. Scrape the dough onto a lightly floured surface and knead until smooth and elastic, about 10 minutes. Shape the dough into a ball.
3 Oil the inside of a large bowl. Place the dough in the bowl, turning it once to oil the top. Cover and let rise in a warm, draft-free place until doubled in bulk, about 1 hour.
4 Divide the dough into thirds, then each third in half to make 6 even pieces. Keeping the remainder covered with an overturned bowl, cut one piece into 6 even pieces. Roll out the pieces into 4-inch lengths. Shape each into a ring, pinching the ends together to seal. Repeat with the remaining dough.
5 Lay out several lint-free kitchen towels. Fill a large skillet half-full with water. Bring the water to a boil. Add the dough rings a few at a time. (Do not crowd them.) Boil 1 minute or until the rings rise to the surface. Remove the rings with a slotted spoon and place them on the kitchen towels to drain. Repeat with the remaining dough.
6 Place two racks in the center of the oven. Preheat the oven to 350°F. Arrange the dough rings an inch apart on 2 large ungreased baking sheets. Bake until golden brown, about 45 minutes, rotating the pans about halfway through. Turn off the oven and open the door slightly. Let the rings cool in the oven for 10 minutes.
7 Transfer the rings to wire racks to cool. Store in an airtight container up to 1 month.
From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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