Recipe - Fennel-Raisin Round

2 One half cup Bread flour (or more)
1 pack Active dry yeast
One fourth cup Warm water (105Fto115F)
1 tablespoon Sugar
4 tablespoon Butter
2 teaspoon Salt
One half cup Warm milk (105Fto115F)
1 Egg; lightly beaten
1 tablespoon Fennel seeds
1/3 cup Pine nuts
1/3 cup Black raisins or currants

GLAZE
1 Egg; beaten, mixed with
1 teaspoon Water

Earthy and textured, this is great as a snack or at a party. For a party,
double this to make 1 large or 2 regular loaves.

PREHEAT OVEN TO 350F. In a food processor or mixer bowl, add 2 One half cups of
the flour, sugar, salt, and butter. Dissolve the yeast in the warm water.
Add the warm milk and yeast mixture. Add the egg. Knead to make a soft
dough, adding flour if needed. Allow 1 minute in a food processor, using
the metal blade or 5to10 minutes in a mixer using a dough hook. Do not
over knead. By hand, knead in the fennel seeds, pine nuts and raisins.
Place in an oiled plastic bag or oiled bowl and turn to coat. Seal or cover
and let rise until doubled, about 1 hour. Punch down. Shape into a round.
Let double again. Slash the top. Brush with egg glaze. Bake One half hour or
until the bottom sounds hollow when tapped. Cool on a rack. This freezes
well.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini