Fennel Seed and Orange Peel Bread recipe
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Ingredients
- 2 cups milk, scalded ⅓ cup honey 2 tablespoons maple syrup 1 ½ teaspoons salt 2 (.25 ounce) packages active dry yeast ½ cup warm water (100 degrees F (38 degrees C)) 7 ½ cups unsifted white bread flour, divided 1 ½ teaspoons grated orange zest 1 ½ teaspoons crushed fennel seeds ¼ cup butter, melted and cooled to lukewarm 1 egg white, slightly beaten
Nutrition Info
- 184.1 caloriescarbohydrate: 33.5 gcholesterol: 6.7 mgfat: 3 gfiber: 1.1 gprotein: 5.6 gsaturatedFat: 1.6 gservingSize: -sodium: 171.3 mgsugar: 5.9 gtransFat: : -unsaturatedFat: : -
Directions Fennel Seed and Orange Peel Bread
Directions
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Pour scalded milk over honey, maple syrup, and salt in a large bowl. Let cool to lukewarm, 2 to 3 minutes.
Soften yeast in warm water in a bowl until frothy, about 5 minutes. Combine with milk mixture. Beat in 2 cups flour, orange zest, and fennel seeds using an electric mixer. Blend in butter. Stir in 5 cups flour to make a soft dough.
Sprinkle last 1/2 cup flour on a board, turn dough onto floured board and knead until smooth, about 5 minutes. Place dough in a greased bowl, turn dough over to grease top. Cover and let rise in a warm place until doubled in size, about 1 1/2 hours.
Punch dough down and divide in half. Shape loaves. Place in 2 lightly greased bread pans. Cover and let rise until almost doubled in size, about 45 minutes.
Preheat the oven to 350 degrees F (175 degrees C). Brush tops of loaves with egg white.
Bake loaves in the preheated oven until a toothpick or knife inserted into the center of a loaf comes out clean, about 45 minutes.