Fennel-raisin round

Yield: 1 servings

Measure Ingredient
2½ cup Bread flour (or more)
1 pack Active dry yeast
¼ cup Warm water (105F-to-115F)
1 tablespoon Sugar
4 tablespoons Butter
2 teaspoons Salt
½ cup Warm milk (105F-to-115F)
1 \N Egg -- lightly beaten
1 tablespoon Fennel seeds
⅓ cup Pine nuts
⅓ cup Black raisins or currants
1 \N Egg; beaten -- mixed with
1 teaspoon 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 2½ 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. Allo NATHALIE DUPREE PRODIGY GUEST CHEFS COOKBOOK Recipe By :

Similar recipes