INGREDIENTS

INSTRUCTIONS

Melt 1/4 cup butter in heavy medium skillet over medium-low heat. Add
onion and saute 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  morter 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. Kneed 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.
Kneed 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.  MAKES 4.  Bon Appetit April 1995  Converted by
MC_Buster.  Per serving: 134 Calories (kcal); 2g Total Fat; (9%
calories from  fat); 4g Protein; 29g Carbohydrate; 0mg Cholesterol;
2686mg Sodium  Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 3 1/2
Vegetable; 0  Fruit; 0 Fat; 1/2 Other Carbohydrates  Converted by
MM_Buster v2.0n.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 2726
Calories From Fat: 1257
Total Fat: 143.2g
Cholesterol: 366mg
Sodium: 2949.8mg
Potassium: 928.7mg
Carbohydrates: 317.1g
Fiber: 17.4g
Sugar: 15.5g
Protein: 44.1g