Best Gramma Goods Fennel Bread Recipes

ROAST FENNEL & BREAD GRATIN

Roast fennel & bread gratin image

Serve this roast fennel and sourdough gratin as a side dish alongside roast chicken, or with some salad leaves tossed in a mustardy dressing

Provided by Rosie Birkett

Categories Side dish

Time 55m

Yield Serves 2-4 as a side

Number Of Ingredients 10

Ingredients

2 small fennel bulbs , bases trimmed, bulbs cut lengthways into 1cm-thick wedges
2 tbsp olive oil
2 large thyme sprigs, leaves picked
2 thick slices sourdough
100ml milk
50ml white wine
20g parmesan or vegetarian alternative, grated, plus extra to serve
150g crème fraîche or double cream
grating of nutmeg
handful of mixed soft herbs , roughly chopped (parsley and tarragon work well)

Steps:

Heat the oven to 200C/180C fan/gas 6. Toss the fennel with the olive oil to coat it on a baking tray or in a gratin dish, adding a pinch of sea salt and the thyme leaves. Roast for 20 mins, tossing halfway through, until softened and caramelised.
Meanwhile, tear the sourdough into chunks, tip into a bowl and pour over the milk and wine. Set aside. Combine the parmesan with the crème fraîche and season with salt, pepper and a little grated nutmeg.
Once the fennel is roasted, remove from the oven and leave to cool slightly. Add the soaked bread to the fennel, and mix together. Pour over the crème fraîche mixture and half the herbs, and stir to coat the bread and fennel. Grate over a little extra cheese, then bake for another 25-30 mins, or until golden, bubbling and crisp at the edges. Top with the remaining herbs.

Nutrition Facts : Calories 348 calories, Fat 24 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 22 grams carbohydrates, Sugar 3 grams sugar, Fiber 3 grams fiber, Protein 8 grams protein, Sodium 0.6 milligram of sodium

SPICY FENNEL BREAD

Spicy Fennel Bread image

The smell of this spicy fennel bread is still lingering in the house making me feel so cozy! A few years ago, a breakfast spot opened up downtown that started making spicy fennel bagels. As an avid everything bagel lover, I was not sure at first but was quickly convinced to give it a try. Oh my goodness, was I happily surprised. The spice given off by the fennel was perfection melted into the bagel. A bit later I moved and craved these bagels so I decided to make my own version, spicy fennel bread.

Provided by Marvelous Munch

Categories Bread Yeast Bread Recipes

Time 11h50m

Yield 12

Number Of Ingredients 9

Ingredients

1 ½ cups water, at room temperature
½ teaspoon active dry yeast
1 pinch white sugar
3 cups all-purpose flour
2 teaspoons fennel seeds
1 ½ teaspoons salt
1 teaspoon red pepper flakes
½ teaspoon minced onion
½ teaspoon minced garlic

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.

Nutrition Facts : Calories 116.7 calories, Carbohydrate 24.4 g, Fat 0.4 g, Fiber 1.1 g, Protein 3.4 g, SaturatedFat 0.1 g, Sodium 292.7 mg, Sugar 0.2 g