Orange Fennel Bread Recipe
Do you want an easy to make but great in taste Orange Fennel Bread recipe? This Orange Fennel Bread when served as a Side Dish will bring happiness in your dining room. Trust me when I say, you have to try Orange Fennel Bread.
Ingredients
1 cup cold water
1 tablespoon fennel seeds
1 tablespoon unsalted butter
1 teaspoon salt
1/2 cup orange juice
2 teaspoons grated orange rind
1 package (1/4 ounce) active dry yeast
3 tablespoons firmly packed light brown sugar
1/4 cup lukewarm water (105°-115°F)
2 cups all-purpose flour
2 cups rye flour
Directions
1 In a small saucepan, combine the cold water, fennel seeds, butter, and salt.
Bring to a boil over moderate heat, lowerthe heat, and simmerfor 5 minutes.
Transferto a large bowl and mix in the orange juice and orange rind.
2 In a small bowl, stirtogethertheyeast, sugar, and lukewarm water.
Let stand for 5 minutes or until foamy.
Stir the yeast mixture into the orange-fennel liquid until thoroughly blended.
Gradually work in the all-purpose flour, then the rye flour, until a soft dough forms.
Knead the dough until smooth and elastic-about 10 minutes by hand, 6 minutes with an electric mixer, or 45 seconds in a food processor.for kneading.)
Transfer the dough to a lightly greased large bowl, turn to coat with the grease, and cover loosely with plastic food wrap.
Let rise in a warm, draft-free place for 1 hour or until almost doubled in bulk.
3 Lightly grease a baking sheet.
Punch down the dough, shape into a ball, and place on the baking sheet.
Cover loosely and let rise until doubled in bulk.
Preheat the oven to 350° F.
Make 4 parallel diagonal slashes in the top of the loaf, then make 4 more slashes to form diamonds.
Bake for 50 minutes or until the loaf is crusty and makes a hollow sound when tapped on the bottom.
Let cool on a rack.
Bring to a boil over moderate heat, lowerthe heat, and simmerfor 5 minutes.
Transferto a large bowl and mix in the orange juice and orange rind.
2 In a small bowl, stirtogethertheyeast, sugar, and lukewarm water.
Let stand for 5 minutes or until foamy.
Stir the yeast mixture into the orange-fennel liquid until thoroughly blended.
Gradually work in the all-purpose flour, then the rye flour, until a soft dough forms.
Knead the dough until smooth and elastic-about 10 minutes by hand, 6 minutes with an electric mixer, or 45 seconds in a food processor.for kneading.)
Transfer the dough to a lightly greased large bowl, turn to coat with the grease, and cover loosely with plastic food wrap.
Let rise in a warm, draft-free place for 1 hour or until almost doubled in bulk.
3 Lightly grease a baking sheet.
Punch down the dough, shape into a ball, and place on the baking sheet.
Cover loosely and let rise until doubled in bulk.
Preheat the oven to 350° F.
Make 4 parallel diagonal slashes in the top of the loaf, then make 4 more slashes to form diamonds.
Bake for 50 minutes or until the loaf is crusty and makes a hollow sound when tapped on the bottom.
Let cool on a rack.
