| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs, Grains |
|
Breads |
1 |
Servings |
INGREDIENTS
| 2 1/2 |
c |
Bread flour, or more |
| 1 |
|
Active dry yeast |
| 1/4 |
c |
Warm water, 105F-to-115F |
| 1 |
T |
Sugar |
| 4 |
T |
Butter |
| 2 |
t |
Salt |
| 1/2 |
c |
Warm milk, 105F-to-115F |
| 1 |
|
Egg, lightly beaten |
| 1 |
T |
Fennel seeds |
| 1/3 |
c |
Pine nuts |
| 1/3 |
c |
Black raisins or currants |
| 1 |
|
Egg, beaten mixed with |
| 1 |
t |
Water |
INSTRUCTIONS
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. From Gemini's MASSIVE
MealMaster collection at www.synapse.com/~gemini
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