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FENNEL-RAISIN ROUND
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Breads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 1/2 c Bread flour (or more)
1 pk Active dry yeast
1/4 c Warm water (105F-to-115F)
1 tb Sugar
4 tb Butter
2 ts Salt
1/2 c Warm milk (105F-to-115F)
1 Egg -- lightly beaten
1 tb Fennel seeds
1/3 c Pine nuts
1/3 c Black raisins or currants
-----GLAZE-----
1 Egg -- beaten, mixed with
1 t Water
Earthy and textured, this is great as a snack or at a party. For a party,
double this to make 1 large or 2 regular loaves.
PREHEAT OVEN TO 350F. In a food processor or mixer bowl, add 2 1/2 cups of
the flour, sugar, salt, and butter. Dissolve the yeast in the warm water.
Add the warm milk and yeast mixture. Add the egg. Knead to make a soft
dough, adding flour if needed. Allow 1 minute in a food processor, using
the metal blade or 5-to-10 minutes in a mixer using a dough hook. Do not
over knead. By hand, knead in the fennel seeds, pine nuts and raisins.
Place in an oiled plastic bag or oiled bowl and turn to coat. Seal or cover
and let rise until doubled, about 1 hour. Punch down. Shape into a round.
Let double again. Slash the top. Brush with egg glaze. Bake 1/2 hour or
until the bottom sounds hollow when tapped. Cool on a rack. This freezes
well.
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