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 |
GLAZE
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 :