Fennel Seed and Orange Peel Bread Recipe

Recipesfull introduces to you: Popular Recipes. (Fennel Seed and Orange Peel Bread Recipe). My son and daughter, both professional chefs, love the taste of fennel. They always insist that I make my fennel seed and orange peel bread when they come to visit. A bread machine will make the kneading easier, but it is not necessary. I have never used the bread machine to mix this one, as it is big enough for two loaves, and thus won't fit in my small bread maker. Hand touched is always nicer anyway. The loaves can also be braided for a nice touch.

Brief

Prep 30 mins

Cook: 45 mins

Additional: 2hrs25 mins

Total: 3hrs40 mins

Servings: 24

Yield: 2 loaves

Fennel Seed and Orange Peel Bread Recipe

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

Bread

Directions

Step 1

Pour scalded milk over honey maple syrup and salt in a large bowl. Let cool to lukewarm 2 to 3 minutes.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

Preheat the oven to 350 degrees F (175 degrees C). Brush tops of loaves with egg white.

Step 6

Bake loaves in the preheated oven until a toothpick or knife inserted into the center of a loaf comes out clean about 45 minutes.

Nutritional Information

Fennel Seed and Orange Peel Bread Recipe

Servings Per Recipe:24

Calories: 184.1

% Daily Value *

Protein: 5.6g 11%

Carbohydrates: 33.5g 11%

Dietary Fiber: 1.1g 4%

Sugars: 5.9g

Fat: 3g 5%

Saturated Fat: 1.6g 8%

Cholesterol: 6.7mg 2%

Vitamin A Iu: 99IU 2%

Niacin Equivalents: 4.2mg 32%

Vitamin C: 0.3mg

Folate: 83.5mcg 21%

Calcium: 33.8mg 3%

Iron: 1.8mg 10%

Magnesium: 13.3mg 5%

Potassium: 90.8mg 3%

Sodium: 171.3mg 7%

Thiamin: 0.3mg 33%

Calories From Fat: 26.9

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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