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Fennel Seed and Orange Peel Bread
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Prep Time:
30 minutes
Cook Time:
45 minutes
Total Time:
220 minutes
Homemade bread loaves bursting with the delightful blend of fennel seed and orange zest.
Ingredients:
  • 2 cups milk, scalded
  • 0.33333334326744 cup honey
  • 2 tablespoons maple syrup
  • 1.5 teaspoons salt
  • 2 (.25 ounce) packages active dry yeast
  • 0.5 cup warm water (100 degrees F (38 degrees C))
  • 7.5 cups unsifted white bread flour, divided
  • 1.5 teaspoons grated orange zest
  • 1.5 teaspoons crushed fennel seeds
  • 0.25 cup butter, melted and cooled to lukewarm
  • 1 egg white, slightly beaten
Instructions:
  • Combine scalded milk with honey, maple syrup, and salt in a large bowl. Allow to cool until lukewarm, for 2 to 3 minutes.
  • In a bowl, mix together yeast and warm water until frothy, about 5 minutes. Add the milk mixture and beat in 2 cups of flour, orange zest, and fennel seeds using an electric mixer. Blend in the butter. Stir in 5 cups of flour to form a soft dough.
  • On a floured board, sprinkle the remaining 1/2 cup of flour. Transfer the dough onto the board and knead it until smooth for about 5 minutes. Place the dough in a greased bowl, turning it over to grease the top. Cover the bowl and allow the dough to rise in a warm place until it doubles in size, approximately 1 1/2 hours.
  • After deflating the dough, split it in half and form two loaves. Transfer them into two greased bread pans, cover, and allow them to rise until nearly doubled in size, approximately 45 minutes.
  • Preheat your oven to 350 degrees F (175 degrees C) and gently brush the tops of the loaves with egg white for a beautiful finish.
  • Bake loaves in the oven until a toothpick inserted into the center comes out clean, approximately 45 minutes.

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