Best Fennel Seed And Orange Peel Bread Recipes

ORANGE PEEL BREAD

Steps:

• Place the orange zest into a saucepan and add water to cover; bring to a boil and cook 5 minutes. Strain the zest through a mesh strainer and return to the saucepan along with 1/2 cup white sugar and 1/4 cup of water. Return to a boil, then reduce heat to medium-low; cook, stirring constantly, until the water has evaporated. Allow to cool until lukewarm.
• Preheat an oven to 350 degrees F (175 degrees C). Grease and flour a 9x5 inch loaf pan.
• Whisk the flour, baking powder, and salt together in a bowl; set aside. Whisk the egg and 1 cup of sugar in a bowl. Stir in the butter, milk, and cooled orange zest until blended; stir in the flour mixture until just moistened then pour into the prepared loaf pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 55 to 65 minutes. Cool in the pan for 10 minutes before removing to cool completely on a wire rack.

SWEET ORANGE RYE BREAD

Steps:

• Combine orange juice, orange peel, buttermilk, molasses and margarine in microwave safe container and microwave until hot, approximately 2 minutes or until it reaches about 120 degrees. Margarine need not melt completely, and mixture will look curdled and pretty unappetizing. That's okay.
• In large mixer bowl, combine rye and all purpose flours, salt, seeds, dough enhancer, salt and yeast. Pour in hot liquid and combine. Knead by hand or by machine until smooth and elastic, approximately ten minutes.
• Grease and let rise in covered bowl until doubled in bulk, approximately 1 to 1 1/2 hours. This dough is very dense and takes awhile to rise. Punch down and allow to rise a second time, 45 to 60 minutes. Shape into rolls, loaf pans, or free form loaves.
• Preheat oven to 375 and allow dough to rise 30 to 45 minutes, depending on size of loaf. Rolls will rise in 25-30 minutes, loaves will take longer.
• Bake at 375 for 30 minutes for rolls, or 45-50 minutes for loaves.

SPICY FENNEL BREAD

Steps:

• Combine water, yeast, and sugar in a measuring cup. Mix well.
• Combine flour, fennel seeds, salt, red pepper flakes, onion, and garlic in a large bowl. Mix well until combined and any flour clumps are broken up. Slowly pour in the yeast-water mixture and stir into the flour.
• Knead the bread by hand until dough is well combined and you have an even consistency. Transfer to an oiled bowl, cover with plastic wrap, and let rest on the countertop, 10 to 14 hours.
• Remove dough onto the counter and knead once more. Let rise, 30 minutes to 1 hour.
• While bread rises, preheat the oven to 450 degrees F (230 degrees C). Sprinkle the bottom of an oven-safe Dutch oven with flour, cover with the lid, and place in the oven while it preheats.
• Remove the Dutch oven and carefully place the dough in the pot; cover with the lid.
• Bake in the preheated oven for 30 minutes. Remove the lid and continue to bake until golden, about 30 minutes more. Remove from the oven and place on a rack to cool.

GRAMMA GOOD'S FENNEL BREAD

Steps:

• In a small bowl, dissolve the yeast in 1 cup of lukewarm water. Let stand until foamy, about 10 minutes.
• In a large bowl, stir together the quart of warm water, salt, ginger, sugar, fennel, molasses, and melted butter. Mix in the yeast slurry and rye flour, breaking up any lumps of flour with a whisk. Stir in raisins. Work in the bread flour 1/2 cup at a time, until the dough becomes stiff.
• Then, turn it out onto a floured surface and knead in as much of the remaining flour as necessary to make a stiff but workable dough. Knead for an additional 10 minutes to develop the gluten. Place dough into a greased bowl, and turn to coat. Cover and let rise until double, about 1 hour. Punch down the dough and let it rise again until double.
• Remove dough from bowl, and divide into 4 equal pieces. press out air bubbles, and roll dough into loaves. Place the loaves into four 8x4 inch well greased loaf pans. Let rise in a warm place until doubled in size.
• Preheat the oven to 350 degrees F (175 degrees C). Bake the loaves for 40 to 45 minutes, or until the tops are nicely browned, and the loaves sound hollow when tapped on the bottom.

RYE TWISTS WITH ANISE, FENNEL AND ORANGE

Steps:

• Place aniseed and fennel seeds in self-sealing plastic bag; close bag. Using mallet, pound seeds until coarsely crushed.
• Place warm water in large bowl of electric mixer fitted with paddle attachment. Sprinkle yeast over and stir to blend. Let stand until yeast dissolves, about 10 minutes. Mix 1/2 cup molasses and oil into yeast mixture.
• Stir 3 1/2 cups bread flour, whole grain rye flour, orange peel, salt and crushed aniseed and fennel seeds in large bowl to blend. Add to yeast mixture. Beat mixture at medium speed until firm but sticky dough forms, about 4 minutes. Turn dough out onto floured work surface; knead until smooth and elastic, adding more bread flour as necessary if dough is sticky, about 8 minutes.
• Form dough into ball. Oil large bowl. Add dough to bowl, turning to coat. Cover bowl with plastic wrap, then kitchen towel. Let dough rise in warm draft-free area until doubled in volume, about 1 hour.
• Sprinkle 2 baking sheets generously with cornmeal. Punch down dough. Turn dough out onto floured surface; knead 3 minutes. Divide dough into 16 equal portions. Cut each portion into 2 equal pieces. Roll each piece into 8-inch-long rope. Grasp 2 ropes at each end and twist ropes together, making about 4 turns. Pinch twisted ropes 1 inch from each end. Place twist on prepared sheet. Repeat forming of twists with remaining dough pieces. Cover with kitchen towels. Let rise in warm draft-free area until doubled in volume, about 40 minutes.
• Position 1 rack in center and 1 rack in top third of oven; preheat to 375°F. Brush tops of rolls lightly with 2 tablespoons molasses (do not allow molasses to drip onto sheets under rolls). Sprinkle rolls with additional aniseed and fennel seeds. Bake until rolls are golden and sound hollow when tapped on bottom, switching top and bottom baking sheets halfway through baking, about 20 minutes. Transfer to racks and cool. Serve warm or at room temperature. (Can be made 2 weeks ahead. Wrap in foil and freeze. If desired, rewarm thawed wrapped rolls in 350°F oven about 10 minutes.)