Yield: 1 servings
|¼ cup||Plus 2 teaspoons unsalted butter; room temperature|
|\N \N||; (1/2 stick)|
|1½ cup||Finely chopped onion|
|1 cup||Warm water; (105 F. to 115 F.)|
|1 \N||Envelope quick-rising yeast|
|4 teaspoons||Fennel seeds|
|3 cups||All purpose flour; (about)|
Melt ¼ 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 ½ 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 ¾-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.
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: ½ Grain(Starch); 0 Lean Meat; 3½ Vegetable; 0 Fruit; 0 Fat; ½ Other Carbohydrates
Converted by MM_Buster v2.0n.