Fennel Seed Bread with a Touch of Orange Peel

Ingredients 0/10

Step 1

Pour the hot milk over the honey, maple syrup, and salt in a large bowl. Let it cool down until it’s just warm to the touch, about 2 to 3 minutes. Meanwhile, dissolve the yeast in warm water and let it sit until it gets frothy, which should take around 5 minutes. Once your milk mixture has cooled, combine it with the yeast mixture.

Step 2

Add 2 cups of flour, the orange zest, and fennel seeds to the bowl. Use an electric mixer to beat everything together, then mix in the butter. After that, stir in the remaining 5 cups of flour until you have a soft dough.

Step 3

Lightly flour your countertop and turn the dough out onto it. Knead the dough for about 5 minutes until it feels smooth and elastic. Place the dough in a greased bowl, turning it once to coat the top. Cover it and let it rise somewhere warm until it’s doubled in size, which will take about an hour and a half.

Step 4

Once it’s risen, punch the dough down and split it in half. Shape each portion into a loaf and place them into two lightly greased bread pans. Cover again and let them rise until nearly doubled, about 45 minutes.

Step 5

Preheat your oven to 350°F (175°C). Before baking, brush the tops of the loaves with some egg white for a nice shine.

Step 6

Bake the bread for about 45 minutes, or until a toothpick or knife inserted into the center comes out clean. Let the loaves cool a bit before slicing and enjoying!