Title: Italian Wine Biscuits
Categories: Breadmaker
Yield: 48 Servings

2 1/2	c	All-purpose flour
2	ts	Coarsely ground pepper
6	tb	Sugar
1	ts	Salt
1/2	c	Plus 2 tb dry red wine
2	ts	Baking powder
1/2	c	Vegetable oil

Put all ingredients into bread machine; program for Manual, Dough or Basic Dough (the cycle that mixes dough; do not allow this dough to rise in machine). Press start. Leave lid of machine open. Check the dough after 2 minutes; it should be well combined and should have formed a ragged ball. If it hasn't, let it mix 1 additional minute, or until it forms the ball. Cancel the machine cycle and transfer the dough to a lightly oiled work surface.

To finish biscuits: Preheat oven to 350. Divide dough into 48 pieces. Roll each piece into a log about 5 inches long and the width of your little finger. Join the ends of the log to form a ring. Put the rings close together on an ungreased baking sheet; they don't expand much.

Bake biscuits for 30 to 35 minutes, or until they're a light golden brown. Remove them from the oven and transfer them to a wire rack to cool completely.

Makes 4 dozen. (Note: The recipe works in a 1 1/2-pound capacity bread machine.)

from Lora Brody's Pizza, Focaccia, Flat, and Filled Breads From Your Bread Machine - Perfect Every Time; 1995, William Morrow and Co.

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