Friday, October 7, 2011

Dough: Fennel and Black Pepper Bread

The book this recipe is from is called 'Superfoods 300 Recipes for Foods that Heal Body and Mind'. This is a random book for me to own and the story of how I came to own it is pretty random as well. My husband and I went for a picnic on Toronto's Island and came across this semi-permanent structure that individuals had placed all their unwanted household and clothing items. It was a free community exchange of goods. This book was one of the items. I have yet to make anything else from this book, but this fennel and black pepper bread is wonderfully spicy! It would be perfect on a cold winter evening with a bowl of thick, soul-warming stew.

 1 tablespoon yeast
 1 teaspoon sugar
 1 cup warm water

Proof. Knead in
 1 3/4 cups AP flour
 2 tablespoon olive oil
 1 tablespoon fennel seeds
 1 tablespoon coarsely ground black pepper

Rise 1 hour and 30 minutes. Shape and place in greased loaf pans. Bake 375 for 35 minutes.

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