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
SPICY FENNEL BREAD
The smell of this spicy fennel bread is still lingering in the house making me feel so cozy! A few years ago, a breakfast spot opened up downtown that started making spicy fennel bagels. As an avid everything bagel lover, I was not sure at first but was quickly convinced to give it a try. Oh my goodness, was I happily surprised. The spice given off by the fennel was perfection melted into the bagel. A bit later I moved and craved these bagels so I decided to make my own version, spicy fennel bread.
Provided by Marvelous Munch
Categories Bread Yeast Bread Recipes
Time 11h50m
Yield 12
Number Of Ingredients 9
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.
Nutrition Facts : Calories 116.7 calories, Carbohydrate 24.4 g, Fat 0.4 g, Fiber 1.1 g, Protein 3.4 g, SaturatedFat 0.1 g, Sodium 292.7 mg, Sugar 0.2 g
HUNGARIAN WHITE BREAD WITH FENNEL (BREAD MACHINE)
Make and share this Hungarian White Bread With Fennel (Bread Machine) recipe from Food.com.
Provided by ratherbeswimmin
Categories Yeast Breads
Time 1h45m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Place all the ingredients in the pan according to the order in the manufacturer's instructions.
- Set crust on medium and program for the Basic cycle; press Start.
- When the baking cycle ends, immediately remove the bread from the pan and place it on a rack.
- Let cool to room temperature before slicing.
Nutrition Facts : Calories 204.3, Fat 2.8, SaturatedFat 1.4, Cholesterol 5.7, Sodium 439.3, Carbohydrate 38.9, Fiber 1.8, Sugar 2.5, Protein 5.4
WHITE BREAD FOR THE BREAD MACHINE
White Bread for the bread machine. Plain, simple, gets the job done, and is good.
Provided by Diana Penning
Categories Bread Yeast Bread Recipes White Bread Recipes
Time 3h5m
Yield 12
Number Of Ingredients 6
Steps:
- Place water, sugar, salt, oil, bread flour and yeast into pan of bread machine.
- Bake on White Bread setting. Cool on wire racks before slicing.
Nutrition Facts : Calories 168.3 calories, Carbohydrate 28.3 g, Fat 4 g, Fiber 1 g, Protein 4.4 g, SaturatedFat 0.5 g, Sodium 292.3 mg, Sugar 3.2 g
HUNGARIAN SPRING BREAD (BREAD MACHINE)
Normally made in a kugelhopf or bundt pan, this one is baked in the bread machine. Use a 1 ½ or 2 lb. bread machine.
Provided by ratherbeswimmin
Categories Yeast Breads
Time 4h30m
Yield 8-10 serving(s)
Number Of Ingredients 20
Steps:
- Make the dough: place the dough ingredients, except the raisin, lemon peel, and pecans, in the pan according to the order in the manufacturer's instructions.
- Set crust on medium and program for the Sweet Bread cycle; press start.
- Sprinkle the fruit and nuts with the tablespoon of flour.
- When the machine beeps, or between Knead 1 and Knead 2, add the raisins, lemon peel, and nuts.
- The dough ball will look dry at first and take about 7 minutes to smooth out; it will still be moist.
- Make the icing: combine the icing ingredients in a small bowl, whisk until smooth.
- Adjust the consistency by adding more milk, a few drops at a time; Thick but pourable is recommended.
- When the baking cycle ends, remove the bread from the pan and place it on a wire rack with a sheet of parchment or large plate underneath.
- Using an oversized spoon, drizzle the icing over the top of the loaf in a back and forth motion; as the glaze cools, it will set.
Nutrition Facts : Calories 400, Fat 13.7, SaturatedFat 6.7, Cholesterol 75.5, Sodium 475.4, Carbohydrate 61.4, Fiber 2.1, Sugar 21.8, Protein 8.2
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