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Fennel-Raisin Round

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  • 2 1/2 c Bread flour (or more)
  • 1 pk Active dry yeast
  • 1/4 c Warm water (105F-to-115F)
  • 1 tb Sugar
  • 4 tb Butter
  • 2 ts Salt
  • 1/2 c Warm milk (105F-to-115F)
  • 1 Egg; lightly beaten
  • 1 tb Fennel seeds
  • 1/3 c Pine nuts
  • 1/3 c Black raisins or currants
  • 1 Egg; beaten, mixed with
  • 1 ts Water


Earthy and textured, this is great as a snack or at a party. For a party, double this to make 1 large or 2 regular loaves.
PREHEAT OVEN TO 350F. In a food processor or mixer bowl, add 2 1/2 cups of the flour, sugar, salt, and butter. Dissolve the yeast in the warm water. Add the warm milk and yeast mixture. Add the egg. Knead to make a soft dough, adding flour if needed. Allow 1 minute in a food processor, using the metal blade or 5-to-10 minutes in a mixer using a dough hook. Do not over knead. By hand, knead in the fennel seeds, pine nuts and raisins. Place in an oiled plastic bag or oiled bowl and turn to coat. Seal or cover and let rise until doubled, about 1 hour. Punch down. Shape into a round. Let double again. Slash the top. Brush with egg glaze. Bake 1/2 hour or until the bottom sounds hollow when tapped. Cool on a rack. This freezes well.
From Gemini's MASSIVE MealMaster collection at