Best Fennel Soda Bread Recipes

FENNEL SODA BREAD

Fennel Soda Bread image

I served this bread at last year's Christmas dinner and it was the topic of conversation at the table. Everyone loved it! Delicious with any meal or on its own.

Provided by G-KNEE

Categories Bread Quick Bread Recipes

Time 1h20m

Yield 12

Number Of Ingredients 10

Ingredients

3 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon baking soda
½ teaspoon salt
¾ cup white sugar
1 tablespoon fennel seed
2 eggs, beaten
1 ¾ cups buttermilk
2 teaspoons melted butter
3 tablespoons butter, chilled

Steps:

Preheat the oven to 350 degrees F (175 degrees C). Grease a 10 inch round cake pan.
In a large bowl, stir together the flour, baking powder, baking soda, salt, sugar, and fennel seed. In another bowl, stir together the eggs, buttermilk, and melted butter. Stir the wet ingredients into the flour mixture, until just blended using a large spoon. Spoon the batter into the prepared pan. Dot with the 3 tablespoons of chilled butter.
Bake for about 1 hour in the preheated oven, or until puffed and golden. Cut into wedges and serve warm.

Nutrition Facts : Calories 221.8 calories, Carbohydrate 38.6 g, Cholesterol 41.9 mg, Fat 5.1 g, Fiber 1 g, Protein 5.6 g, SaturatedFat 2.8 g, Sodium 361.2 mg, Sugar 14.4 g

GOLDEN RAISIN-FENNEL SEMOLINA SODA BREAD WITH BUTTERMILK-ORANGE BUTTER

Golden Raisin-Fennel Semolina Soda Bread with Buttermilk-Orange Butter image

Provided by Bobby Flay

Categories side-dish

Time 3h

Yield 4 to 6 servings

Number Of Ingredients 16

Ingredients

3/4 cup golden raisins
2 3/4 cups all-purpose flour
3/4 cup cake flour
1/2 cup semolina flour
1 1/2 teaspoons baking soda
1 1/2 teaspoons cream of tartar
1/8 teaspoon fine sea salt
2 tablespoons sugar
3 tablespoons very cold unsalted butter, cut into small pieces, plus 2 tablespoons melted
1 tablespoon roasted, salted fennel seeds or regular fennel seeds
2 teaspoons finely grated orange zest
1 1/2 cups very cold buttermilk
1/2 cup cold buttermilk
2 teaspoons finely grated orange zest
2 sticks unsalted butter, slightly chilled
Pinch sea salt

Steps:

For the soda bread: Put the raisins in a bowl and cover with hot water. Set aside until softened, about 30 minutes. Drain and pat dry.
Preheat the oven to 375 degrees F.
Sift the all-purpose, cake and semolina flours, and the baking soda, cream of tartar and salt into a large bowl; stir in the sugar. Cut the 3 tablespoons butter into the flour until it resembles a coarse meal. Stir in the fennel seeds and the soaked raisins.
In a small bowl, stir the orange zest into the buttermilk, and then add to the flour mixture, stirring with a fork just until a dough comes together. Turn the dough onto a work surface and knead briefly until the loose flour is just moistened; the dough should look shaggy and uneven.
Form the dough into a 6-inch round and place in a 10-inch cast-iron skillet. Using a very sharp knife, score a deep cross into the top of the loaf. Bake until nicely browned and a skewer inserted into the center of the loaf comes out clean, 40 to 45 minutes. Remove from oven and brush with the 2 tablespoons melted butter. Cool for at least 30 minutes before slicing.
While the bread bakes, make the buttermilk-orange butter: Whisk together the buttermilk and orange zest in a small bowl. Put the butter and salt in a stand mixer fitted with the paddle attachment and beat until smooth. Slowly pour in the buttermilk mixture and continue beating until just incorporated. Spread into a ramekin, cover, and refrigerate for at least 1 hour and up to 24 hours to allow the flavors to meld.
Serve slices of warm or toasted semolina soda bread with the orange butter.