A taste of the simple things! – Fennel bread
The aroma of freshly made coffee or beautifully baked bread, a comforting and inviting aroma that holds our attention in a similar way to a freshly cut lawn or a romantically lit living room fire. The smells and aromas of instant comfort, release memories and happiness. These cost nothing but a simple task. A few ingredient can make the most filling of meals and when it comes to fresh bread my family are always happy. A wedge forms the perfect base for my dippy poached egg to being made into delicious sandwiches and dipped into a winter warming stew or soup. Bread can not only add purpose but also complete the most ideal meal. If stale, bake and blitz into breadcrumbs. Bread. With bread In an Italian home there is always something to eat as it is so incredibly versatile, filling and downright scrumptious. Yes I do love bread!Now I am no master baker but I do dabble a little and so here is one of my simple recipes taken from my first cookbook ‘Southern Italian family Cooking’. This recipe is ideal for an advanced or equally a beginner, anyone can make and bake bread. This recipe can also easily be formed into 6 equally round rolls, prove as below. Make, double the recipe and freeze a loaf, so by prepping in advance you will never be short of a crust or two.Have a go and don’t worry it it’s not a perfect round or a rugby ball oval, I bet you a penny it will be delicious and much better that the processed long life stuff available. For added flavour add a few chopped olives into the dough but the most important thing is to make sure your butter is salted, in your dish and ready to spread. If you are on Facebook and would like to keep in touch with me in my delicious food group please come along and say hi. Share your family recipes, ask questions and also give input for my Chronicle articles. My future articles for the Chronicle will focus on eggs and dinner from a tin! – Facebook – ‘Friends & Flavours from Carmela’s Kitchen’.Buon appetito.
Servings 8 people
Equipment
- Preheat Oven: 190°C / Gas 5
Ingredients
- 300 g Strong white flour
- 150 g 00 Flour
- 6 g salt
- 1 tsp Fennel seeds crushed
- 290 ml Tepid water
- 7 g Dried yeast
- 20 g Butter melted
Instructions
- Pour both flours into a large bowl and sprinkle in the salt.
- Crush the fennel seeds using a pestle and mortar. This will add texture to the bread by varying the size of the fennel seeds.
- Add the yeast to the tepid water and stir, this will wake up the yeast.
- Sprinkle the fennel seeds into the flour and slowly pour in the yeasted water and melted butter.
- Using your fingertips, work the flour and water together until you have the start of a dough. Once combined tumble the dough out onto a lightly floured board.
- Knead the dough for 8-10 minutes and form the dough into a ball.
- Place the dough into clean oiled bowl and allow to prove for 1 hour 30 minutes in a warm place away from draughts.
- After the first prove, tip your dough out onto a lightly floured surface and knock back the dough and form into an oval. Prove for a further 1 hour.
- Preheat the oven.
- Place the dough onto an oiled baking tray, slash the top with a sharp knife and sprinkle over the remaining fennel seeds.
- Bake for 30 minutes until golden and sounds hollow when tapped.
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