Fennel Seed And Orange Peel Bread Recipes

Steps:

• Place the orange zest into a saucepan and add water to cover; bring to a boil and cook 5 minutes. Strain the zest through a mesh strainer and return to the saucepan along with 1/2 cup white sugar and 1/4 cup of water. Return to a boil, then reduce heat to medium-low; cook, stirring constantly, until the water has evaporated. Allow to cool until lukewarm.
• Preheat an oven to 350 degrees F (175 degrees C). Grease and flour a 9x5 inch loaf pan.
• Whisk the flour, baking powder, and salt together in a bowl; set aside. Whisk the egg and 1 cup of sugar in a bowl. Stir in the butter, milk, and cooled orange zest until blended; stir in the flour mixture until just moistened then pour into the prepared loaf pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 55 to 65 minutes. Cool in the pan for 10 minutes before removing to cool completely on a wire rack.

Steps:

• In a small bowl, dissolve the yeast in 1 cup of lukewarm water. Let stand until foamy, about 10 minutes.
• In a large bowl, stir together the quart of warm water, salt, ginger, sugar, fennel, molasses, and melted butter. Mix in the yeast slurry and rye flour, breaking up any lumps of flour with a whisk. Stir in raisins. Work in the bread flour 1/2 cup at a time, until the dough becomes stiff.
• Then, turn it out onto a floured surface and knead in as much of the remaining flour as necessary to make a stiff but workable dough. Knead for an additional 10 minutes to develop the gluten. Place dough into a greased bowl, and turn to coat. Cover and let rise until double, about 1 hour. Punch down the dough and let it rise again until double.
• Remove dough from bowl, and divide into 4 equal pieces. press out air bubbles, and roll dough into loaves. Place the loaves into four 8x4 inch well greased loaf pans. Let rise in a warm place until doubled in size.
• Preheat the oven to 350 degrees F (175 degrees C). Bake the loaves for 40 to 45 minutes, or until the tops are nicely browned, and the loaves sound hollow when tapped on the bottom.

Steps:

• In the bowl of a standing mixer, dissolve yeast and 1 tablespoon sugar in 1 cup of lukewarm water.
• Using the paddle attachment, stir orange zest, juice and oil into yeast mixture, then add 2 eggs, 1 at a time, and remaining sugar and salt. Switch to the dough hook and gradually add 6 cups of flour, kneading for about 5 minutes and adding more flour as needed to make a slightly sticky, smooth and elastic dough.
• Grease a large bowl, turn dough into it and then turn the dough over to grease the top. Cover with greased plastic wrap and let rise in a warm place for 1 hour, or refrigerate for a few hours or overnight.
• When the dough has almost doubled, punch it down, remove it to a lightly floured counter, knead it briefly until smooth and divide it in half. Roll each piece into a cylinder about 27 inches long, making sure there are no seams in the dough. Bring one end of the dough up to the other and twist to form a spiral. Push both ends together to make a squat 12-inch loaf. Repeat with other piece of dough and arrange loaves on a parchment-lined baking sheet at least 2 inches apart. You can also twist the long spirals into a circle if you like; the dough is very malleable.
• Beat remaining egg and egg yolk and brush about half the mixture on the loaves, reserving the rest. Let the dough rise uncovered another half-hour or overnight in refrigerator.
• If dough was refrigerated, bring to room temperature. Heat oven to 350 degrees and in a small bowl, combine fennel, poppy and sesame seeds. Brush the loaves with egg again and sprinkle with seeds.
• Bake for 35 to 40 minutes or until golden and firm when tapped with a spatula. Cool on a rack.

Steps:

• Combine water, yeast, and sugar in a measuring cup. Mix well.
• Combine flour, fennel seeds, salt, red pepper flakes, onion, and garlic in a large bowl. Mix well until combined and any flour clumps are broken up. Slowly pour in the yeast-water mixture and stir into the flour.
• Knead the bread by hand until dough is well combined and you have an even consistency. Transfer to an oiled bowl, cover with plastic wrap, and let rest on the countertop, 10 to 14 hours.
• Remove dough onto the counter and knead once more. Let rise, 30 minutes to 1 hour.
• While bread rises, preheat the oven to 450 degrees F (230 degrees C). Sprinkle the bottom of an oven-safe Dutch oven with flour, cover with the lid, and place in the oven while it preheats.
• Remove the Dutch oven and carefully place the dough in the pot; cover with the lid.
• Bake in the preheated oven for 30 minutes. Remove the lid and continue to bake until golden, about 30 minutes more. Remove from the oven and place on a rack to cool.

Steps:

• For the soda bread: Put the raisins in a bowl and cover with hot water. Set aside until softened, about 30 minutes. Drain and pat dry.
• Preheat the oven to 375 degrees F.
• Sift the all-purpose, cake and semolina flours, and the baking soda, cream of tartar and salt into a large bowl; stir in the sugar. Cut the 3 tablespoons butter into the flour until it resembles a coarse meal. Stir in the fennel seeds and the soaked raisins.
• In a small bowl, stir the orange zest into the buttermilk, and then add to the flour mixture, stirring with a fork just until a dough comes together. Turn the dough onto a work surface and knead briefly until the loose flour is just moistened; the dough should look shaggy and uneven.
• Form the dough into a 6-inch round and place in a 10-inch cast-iron skillet. Using a very sharp knife, score a deep cross into the top of the loaf. Bake until nicely browned and a skewer inserted into the center of the loaf comes out clean, 40 to 45 minutes. Remove from oven and brush with the 2 tablespoons melted butter. Cool for at least 30 minutes before slicing.
• While the bread bakes, make the buttermilk-orange butter: Whisk together the buttermilk and orange zest in a small bowl. Put the butter and salt in a stand mixer fitted with the paddle attachment and beat until smooth. Slowly pour in the buttermilk mixture and continue beating until just incorporated. Spread into a ramekin, cover, and refrigerate for at least 1 hour and up to 24 hours to allow the flavors to meld.
• Serve slices of warm or toasted semolina soda bread with the orange butter.

Steps:

• Pour scalded milk over honey, maple syrup, and salt in a large bowl. Let cool to lukewarm, 2 to 3 minutes.
• Soften yeast in warm water in a bowl until frothy, about 5 minutes. Combine with milk mixture. Beat in 2 cups flour, orange zest, and fennel seeds using an electric mixer. Blend in butter. Stir in 5 cups flour to make a soft dough.
• Sprinkle last 1/2 cup flour on a board; turn dough onto floured board and knead until smooth, about 5 minutes. Place dough in a greased bowl; turn dough over to grease top. Cover and let rise in a warm place until doubled in size, about 1 1/2 hours.
• Punch dough down and divide in half. Shape loaves. Place in 2 lightly greased bread pans. Cover and let rise until almost doubled in size, about 45 minutes.
• Preheat the oven to 350 degrees F (175 degrees C). Brush tops of loaves with egg white.
• Bake loaves in the preheated oven until a toothpick or knife inserted into the center of a loaf comes out clean, about 45 minutes.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 10 inch round cake pan.
• In a large bowl, stir together the flour, baking powder, baking soda, salt, sugar, and fennel seed. In another bowl, stir together the eggs, buttermilk, and melted butter. Stir the wet ingredients into the flour mixture, until just blended using a large spoon. Spoon the batter into the prepared pan. Dot with the 3 tablespoons of chilled butter.
• Bake for about 1 hour in the preheated oven, or until puffed and golden. Cut into wedges and serve warm.

Steps:

• Grind the caraway seeds, anise seed, and fennel seeds in a mortar and pestle or a spice or coffee grinder and place in a large bowl with the orange zest and milk.
• In a large warmed bowl, mix the yeast and molasses with 1/4 cup warm (105° to 115°F) water. Let stand about 5 minutes or until the yeast foams. Add the milk mixture, salt, and melted butter. Beat in the rye flour until smooth. Beat in enough bread flour to make a stiff dough. Cover the bowl and let the dough rest for 15 minutes.
• Turn the dough out onto a lightly floured board. Knead, adding flour sparingly, until the dough is smooth and springy, about 10 minutes. If desired, you may mix and knead the dough in a heavy-duty mixer using the dough hook.
• Cover and let rise until doubled, 1 to 1 1/2 hours. Punch the dough down. Turn it out onto a lightly oiled board. Knead to squeeze out air bubbles. Divide the dough into two pieces and shape into two oblong loaves. Grease two 9 × 5-inch loaf pans. Place the loaves in the pans smooth side up. Cover and let rise until almost doubled, 45 minutes to 1 hour.
• Position the oven racks so that the top rack is in the center of the oven. Preheat the oven to convection bake at 325°F. Bake on the center rack for 25 to 30 minutes or until a wooden skewer inserted into the bread comes out clean and dry. Remove the bread from the pans and cool on a wire rack.