Recipe by RILEYSHOUSE
"When I think of Gramma's kitchen, this bread comes to mind. It smells wonderful and is heavenly as toast, especially with homemade applesauce spread on top! Pungent fennel seeds and plump sweet raisins will make this a favorite at your house."
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2 (.25 ounce) packages
1 1/2 cups
I really like this bread. I baked it for about 55 minutes and it turned out well. I didn't add raisins bc half of the dough was made into a pastrami experiment (I halved the recipe to make 2 loaves), and I didn't think pastrami and raisins went well together. I also used my bread machine to mix the dough since I'm lazy like that. I really like the end result, but I had to tinker a bit with the amount of water. It wasn't quite enough at first, so the dough wasn't mixing. I added about 1/4 c of water. The dough was a bit sticky at the end bc I accidently added more water than I meant to, but it worked well enough. I think this bread needs an egg wash; it doesn't come out golden brown at all; just sort of a light tan color that isn't that pretty. Aside from that, though, I really like the bread. Fennel is one of my favorite flavors, though--if you don't like it, don't bother. Thank you for the recipe! Worth trying again!
I only used half the recipe and the only change I made was dark raisins in place of golden, so I stayed pretty true to the recipe and I was disappointed. There is too much water and as a result I needed to use 5 3/4 cups of bread flour to even come close to a kneadable dough, which meant the ratio of fennel was off. Then The tops of the loaves were getting too dark, but the inside wasn't fully baked even though I turned the oven down to 325, so I am hoping I didn't burn out the motor of my mixer and that this toasts up well.
* Percent Daily Values are based on a 2,000 calorie diet.
Gramma Good's Fennel Bread
Serving Size: 1/40 of a recipe
Servings Per Recipe: 40
Amount Per Serving
Calories from Fat: 10
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