Fennel-raisin round

 
                            FENNEL-RAISIN ROUND
 
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Breads
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    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
                         -----GLAZE-----
    1                    Egg -- beaten, mixed with
    1       t            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.
  
 
 
                    - - - - - - - - - - - - - - - - - -