2 1/2 teaspoons dried yeast
1 cup white wine
3 3/4 cups all purpose flour
1/2 cup olive oil
1 teaspoon salt
2 teaspoons cracked black peppercorns or 1 1/2 teaspoons fennel seeds
Heat the wine till warm but not hot, stir in yeast and let stand for 10 minutes. Stir in the olive oil and add then add the flour, salt, fennel or pepper. Mix until the dough comes together, knead on a lightly floured board for 5 to 7 minutes. Knead until the dough is smooth and responsive. Place in a bowl which has been lightly oiled. Cover the bowl and let rise until puffy not doubled 1 1/4 hours.Break off dough the size of a lime and roll it between your palms to form a rope 18 inch long and about the width of a breadstick. Set each aside and let rest which you roll the rest of the dough in the same manner. Cut the rope shaped dough into 6 inch lengths and form rings about 2 inches in diameter, connecting their ends. Set the rings on an oiled baking sheet, cover and let rise for an hour. Preheat the oven to 350F. Bring a pot of water to a boil, then plunge the taralli, a few at a time into the boiling water. Remove as soon as they bob to the surface. Remove with a slotted spoon and drain on paper towels. Let them cool slightly. Bake on oiled baking sheets for 20 to 24 minutes until they are crunchy.
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