I FIRST tasted these crunchy, spicy bread rings in a bakery in Chania, on Crete. They are an ideal accompaniment to wine. You can also serve them with a soft cheese, such as cottage or farmer’s.
In a large skillet, heat
Combine the flour, yeast, salt and pepper in the food processor and pulse to blend. With the motor running, pour in the parsley mixture and the remaining
Oil a large bowl and a piece of plastic wrap. Turn the dough out onto a lightly floured surface and knead, adding more all-purpose flour if necessary, until smooth and elastic, about 3 minutes. Transfer the dough to the oiled bowl, cover with the oiled plastic wrap and let rise in a warm spot until doubled in volume, 1½ to 2 hours.
Oil 3 or 4 baking sheets. Turn the dough out onto a lightly floured surface and divide it into 4 pieces. Divide each piece into 10 pieces. Work with 1 piece of dough at a time, keeping the remaining dough covered with plastic wrap. Roll each piece into a 7-inch-long rope and shape it into a ring, pressing the ends together to seal. Place rings on oiled baking sheets, about 1 inch apart. Let rise for 30 minutes, until almost doubled.
At least 20 minutes before baking,
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