Fennel Bread
A semi-sweet bread that is fabulous smothered in butter, either with coffee or alongside a savory dinner!
Ingredients
- 2 Cups Whole Milk
- 1/2 Cup Butter
- 3/4 Cup Granulated Sugar
- 1 teaspoon Salt
- 2 Tablespoons Fennel Seeds (Crushed)
- 2 1/4 teaspoons Yeast (1 packet)
- 1/4 teaspoon Sugar
- 1/4 Cup Lukewarm water (About 110 degrees Fahrenheit)
- 5 1/2 Cups Flour
- 2 Egg Yolks
Instructions
- In a medium mixing bowl, dissolve yeast and 1/4 teaspoon sugar in the warm water. Set aside.
- In a saucepan heat the milk and butter on low until the butter is melted.
- While the milk is heating, crush the fennel seeds by placing them between a folded sheet of parchment or wax paper and press down on them with a spoon.
- Once butter is melted, remove from heat and add the sugar, salt, and fennel seeds to the warm milk and butter and stir to combine. Set aside to cool.
- Once the milk has cooled (to about 110 degrees) and the yeast is foamy, combine both and add the egg yolks.
- Stir in the flour little by little, combining as much as you can before adding more.
- Transfer the dough to a greased bowl and cover and let it rise double, about 2 hours.
- Dust a light layer of flour over the top of the dough and lightly punch it down so it deflates. Cover and let it rise again for 2 hours.
- Turn the dough onto a floured surface and form into two equal balls.
- Place each ball of dough on its own greased cookie sheet. Lightly cover and let rise again.
- Preheat oven to 350 degrees Fahrenheit.
- Gently prick the loaves with a fork all over, not deep, just lightly breaking the surface.
- Bake for 25-30 minutes, until the loaves begin to lightly brown.
- Carefully remove from the oven and brush the top with butter (optional).
Notes
- I use softened butter to grease the bowl and cookie sheets for rising and baking.
- Damp flour sack towels work best for covering while rising.