---------- Recipe via Meal-Master (tm) v8.02
  Categories: Bakery, Italian, Breads
       Yield: 30 taralli
   2 1/2 ts Dried yeast
       1 c  Dry white wine, warmed
     1/2 c  Olive oil
   3 3/4 c  Unbleached all-purpose flour
       1 ts Salt
   1 1/2 ts Fennel seeds -=OR=-
       2 ts Cracked black peppercorns
   Stir yeast into the warmed wine & let proof for 10 minutes.  Stir in
   the olive oil & add then add the flour, salt, fennel/pepper. Mix
   until the dough comes together, knead on a lightly floured board for
   5 to 7 minutes, the presence of the olive oil should prevent it from
   sticking.  Knead until the dough is smooth & responsive.  Place in a
   lightly oiled bowl, cover & let rise until puffy but not doubled, 1
   to 1 1/4 hours.
   Break off ap iece of dough the size of a lime & roll it between your
   palms & fingers to form a rope 18 long & as thin as a breadstick.
   Let each one rest while you roll out the rest (about 12 in all).  Cut
   each piece into 6 lengths & conect their ends to form rings about 2
   in diameter.  Press the ends together very firmly; pinch as tighly as
   necessary, the dough will recover.  Set the rings on oiled baking
   sheets, cover & let rise for 1 hour.
   Preheat the oven to 350F & bring a pot of water to a boil.  When
   risen, plunge the taralli into the boiling water, a few at a time,
   immersing them only until they bob to the surface.  Remove with a
   slotted spoon & drain on paper towels.  Let them cool slightly.  Bake
   on oiled baking sheets for about 20 to 24 minutes, until they are