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1 1/2 cakes compressed (fresh) yeast
1 cup lukewarm water
3 cups all purpose flour
1/2 teaspoon salt
2 1/2 teaspoons fennel seeds

Prepare a dough with the yeast, water, flour and salt, following
the directions given for Neapolitan Pizza below. It should be
rather soft.

Divide the dough into 24 pieces. Roll into small "sausages" about
1/2 inch thick. Shape each sausage into a ring, closing the ends
firmly together. Arrange them on a floured baking sheet and leave
to rise in a warm place for about 2 hours.

Sprinkle the rings with fennel seeds and bake in a moderate oven
(375 F) for about 1 hour. They must be crisp. Makes 24 rings.

Dough: Dissolve the yeast in the water. Add enough of the flour
to make a soft, smooth dough, cover the bowl and leave in a warm
place to rise, about 30 minutes. Sift the remaining flour and salt
together and make a well in the middle. Fill it with the risen
dough and mix well. Knead vigorously, adding a little more water
if necessary, until the dough is smooth and elastic. Roll into a
ball, place in a large bowl and leave covered with a damp cloth in
a warm place for about 2 hours, or until the dough has doubled it's
bulk. If desired, it may be divided into two or four pieces before
being left to rise.


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