Fennel and Orange Peel Bread

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by jroot
(Rockwood, ON, Canada)

Fennel and Orange Peel Bread

Ingredients:

2 c. milk
2 tbsp. maple syrup
1/3 c. honey
1 1/2 tsp. salt
2 pkgs. active dry yeast
1/2 c. warm water (100 degrees)
1 ½ tsp. grated orange peel
1 ½ tsp. crushed fennel seed
¼ c. butter, melted & cooled to lukewarm
7 ½ c. unsifted white bread flour
1 egg white, slightly beaten

Directions:

Scald milk and pour over maple syrup, honey and salt in a large bowl. Let cool to lukewarm.

Soften yeast in water until frothy (about 5 minutes); combine with milk and honey mixture.

Beat in orange peel, fennel seed, and 2 cups of flour.

Blend in butter.

Stir in 5 cups of the bread flour to make a soft dough.

Sprinkle last 1/2 cup flour on board; turn dough onto floured board; knead until smooth, about 5 minutes.

Place in greased bowl; turn dough over to grease top. Cover; let rise in warm place until double, about 1 1/2 hours.

Punch down; Divide dough in half.

Shape loaves.

Place in lightly greased bread pans.

Cover; let rise until almost doubled, about 45 minutes.

Brush with egg white.

Bake in 350 degree oven for 45 minutes, or until a pick inserted into the center comes out clean.

Makes 2 loaves. Can be braided for a nice touch.