CIAMBELLE POVERE

(Poverty Bagels)

 

Contributed by:       Angelina Mancini Rossi

 

Ingredients:

 

4 lbs all purpose flour

1 tbsp yeast

1 egg

1 tsp sugar

1 tsp salt

2 cups white wine

1 cup water

1 cup vegetable oil

½ cup lukewarm water for yeast

2 tbsp anise seeds

 

Directions:

 

Preheat oven to 350°.  Mix dry yeast with lukewarm water and sugar – let stand for 10 minutes (mix one before adding to fluids).  Place flour in a large bowl and make a well.  Add to the well all liquid ingredients, along with anise seeds and salt.  Fold flour into well and mix with liquid ingredients to form a smooth dough.  Turn dough onto a floured board and knead for 10 minutes.  Roll dough to 3" thickness and cover with a clean towel.  Cut dough into equal sizes of 1".  Roll each piece and shape into bagel (twist ends to stay together).  Fill large pan ( at least 4" deep) with water and simmer.  Place 4 – 6 bagels into water.  Turn bagels over immediately as they rise.  Remove from water in 15 seconds and place on table cloth.  Place 10 – 15 bagels on oven rack and bake for 30 – 40 minutes or until golden brown.