GRAMMA GOOD'S FENNEL BREAD
When I think of Gramma's kitchen, this bread comes to mind. It smells wonderful and is heavenly as toast, especially with homemade applesauce spread on top! Pungent fennel seeds and plump sweet raisins will make this a favorite at your house.
Provided by RILEYSHOUSE
Categories Bread Yeast Bread Recipes Whole Grain Bread Recipes Rye Bread
Time 3h45m
Yield 24
Number Of Ingredients 12
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.
Nutrition Facts : Calories 91.3 calories, Carbohydrate 20.5 g, Cholesterol 1.3 mg, Fat 1 g, Fiber 2.5 g, Protein 1.7 g, SaturatedFat 0.4 g, Sodium 300.8 mg, Sugar 9.8 g
GRAM AND FENNEL FLAT BREAD
Made this up when we were in a hurry to have something to go with Lubia Chala With Kefta (Recipe #134474) It's a bit like a cross between pita and pizza base!
Provided by Tina and Dave
Categories Breads
Time 40m
Yield 10 big slices
Number Of Ingredients 7
Steps:
- Light oven to 375f, 190c, gas mark 5.
- Grease and flour a baking tray. I used one measuring 37cm x 29cm.
- Mix the dry ingredients together with the olive oil.
- Gradually add the water until the dough comes together in a ball.
- If it is "gluey" and sticks to your fingers, add more flour.
- Flour your hands, then spread the dough so it covers the baking tray.
- Bake in the warmest part of the oven for about 25 mins, or until golden and cooked through.
- Cut into slices.
Nutrition Facts : Calories 138.3, Fat 2.2, SaturatedFat 0.3, Sodium 556.7, Carbohydrate 24.4, Fiber 1.8, Sugar 1.5, Protein 4.6
SWISS FENNEL BREAD ( BREADMAKER 1 1/2 LB. LOAF)
Make and share this Swiss Fennel Bread ( Breadmaker 1 1/2 Lb. Loaf) recipe from Food.com.
Provided by Mercy
Categories Yeast Breads
Time 3h15m
Yield 20 serving(s)
Number Of Ingredients 11
Steps:
- In small bowl, toss together Swiss cheese and the 3 tablespoons bread flour.
- Add cheese mixture and the remaining ingredients to the bread machine pan in the order suggested by the manufacturer.
- Store bread in the refrigerator; bring to room temperature before serving.
- Recommended cycle: Basic/white bread cycle; medium/normal color setting.
Nutrition Facts : Calories 92.9, Fat 2.3, SaturatedFat 1.4, Cholesterol 6.6, Sodium 133.4, Carbohydrate 14.6, Fiber 1.2, Sugar 0.7, Protein 3.6
ONION-FENNEL FLATBREAD
Steps:
- Melt 1/4 cup butter in heavy medium skillet over medium-low heat. Add onion and sauté until very tender, about 15 minutes. Transfer to large bowl of electric mixer fitted with dough hook.
- Add 1 cup warm water to onion. Mix in yeast, sugar and salt. Using mortar and pestle, crush 2 teaspoons fennel seeds. Add to onion mixture. Mix in enough flour 1/2 cup at a time to form medium-soft dough. Knead dough on floured surface until smooth and elastic, about 4 minutes. Allow dough to remain on floured work surface; cover with towel and let stand until beginning to rise, about 20 minutes.
- Butter heavy large baking sheet. Knead dough briefly. Divide dough into 4 equal pieces. Form each piece into ball; flatten into 3/4-inch-thick round, about 5 inches in diameter. Arrange rounds on prepared baking sheet. Rub tops with remaining 2 teaspoons butter. Sprinkle remaining 2 teaspoons whole fennel seeds evenly over rounds and press gently to adhere. Cover with towel. Let rise in warm draft-free area until puffy, about 30 minutes.
- Meanwhile, preheat oven to 450 °F. Bake breads until golden, about 25 minutes. Serve warm.
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