From Sandi's Recipe File

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"From Sandi's Recipe File"

Recipe Source:
Cook Now Serve Later
from Reader's Digest

Fennel Bread

Amount	Ingredient
1 envelope	active dry yeast
1 1/2 cups	lukewarm water
3 tablespoons	molasses
4 tablespoons (1/2 stick)	butter or margarine, melted
1 1/2 teaspoons	fennel seeds, lightly crushed
1/2 teaspoon	salt
2 cups	rye flour
1 1/2 to 2 cups	all-purpose flour

Preparation Tips:

1. In a large bowl, and electric mixer fitted with a dough hook, or a food processor, sprinkle the yeast over the water, stir, and let stand for 5 minutes. Stir until dissolved, then add the molasses, 2 tablespoons of butter, the fennel seeds, and salt. Add the rye flour gradually, beating until the mixture is smooth. Gradually add enough of the all-purpose flour (start with 1 1/2 cups) to make a workable dough.
2. On a lightly floured surface or in the mixer or food processor, knead the dough until smooth and elastic - about 10 minutes by hand, 5 minutes in the mixer, or no more than 45 seconds in the food processor. Add more flour as needed to keep dough from sticking. Shape the dough into 2 balls and let rest for 15 minutes on a lightly floured board., covered by a towel.
3. With your hands, flatten each ball, to form a 9 inch circle. Using a 2 inch, round biscuit cutter, cut a hole in the center of each. Place loves on lightly oiled baking sheets, prick the tops with a fork, and cover loosely with a towel. Let rise for 1 hour.
4. Preheat the oven to 425 degrees. Bake the loaves, one at a time, for 15 to 20 minutes or until golden. Transfer to wire racks and brush with remaining 2 tablespoons of melted butter. Let cool before cutting into wedges. Makes two 10 inch loaves of 12 servings each.

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