Two Types Of Taralli, The Italian Cookie-Cracker

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Ingredients

3/4 cup warm water, about 110°F

2.5 teaspoons (1 envelope) active dry yeast

1/4 cup olive oil

3 cups all-purpose flour (spoon flour into dry-measure cup and level off)

2 teaspoons salt

1 tablespoon fennel seeds

1 teaspoon coarsely ground black pepper

2 large rectangular cooling racks, turned upside down and lightly oiled

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