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Recipe Tarradls (Italian Pepper Rings) (Bread)
Home Cooking Recipes
Required Ingredients:
- 2 cups warm water (110 degrees F/45 degrees C)
- 1 (.25 ounce) package active dry yeast
- 1 cup olive oil
- 1 tablespoon salt
- 7 cups all-purpose flour
- 1 teaspoon ground black pepper
- 1 cup almonds
Preparing/Cooking:
- In a large bowl dissolve the yeast in the warm water and let stand for 5 minutes.
- Add the olive oil and 4 cups of the flour to the yeast mixture.
- Stir with a wooden spoon until well incorporated and the pepper and a more flour a little at a time until the dough is able to be kneaded.
- Place dough on a floured board and add more flour.
- Make sure dough remains moist.
- It should be slightly more moist than normal bread dough.
- Knead dough for 5 minutes.
- Cover with a warm moist cloth and let rise in a warm place for about 3 hours.
- Place almonds and about 2 cups of water in a small saucepan and bring almost to a boil.
- Let sit for 10 minutes.
- Drain and peel then place the almonds on a baking sheet and bake in a preheated 350 degree oven for 10 minutes.
- Remove from oven and let cool.
- Once dough is ready, divide it into thirds and roll each third out to 1/4 inch thick squares.
- Cut into 1 inch wide strips.
- Place about 3 or 4 almond in a row on end of the strips and fold the other end over and seal the nuts well.
- Twist dough together to form rings and pinch ends together.
- They should be about 2 to 2 1/2 inch rings.
- Place the rings on a parchment lined baking sheet.
- Bake in a preheat 350 degrees F (175 degrees C) oven for 30 minutes or until nice and brown.
- To make them more crispy place them in a roasting pan and return to the oven as it cools.
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