Best 2 Fennel Seed And Orange Peel Bread Recipes

Indulge in the symphony of flavors with our delectable Fennel Seed and Orange Peel Bread. This extraordinary quick bread is a delightful fusion of sweet and savory, with a hint of citrusy freshness. The aromatic fennel seeds lend a subtle anise flavor, while the vibrant orange peel adds a burst of zesty brightness. Each bite is a journey through a myriad of textures, from the tender crumb to the crunchy fennel seeds. This versatile bread is perfect for any occasion, whether it's a cozy breakfast, an afternoon tea treat, or an elegant dessert.

In our collection of recipes, you'll find variations that cater to diverse dietary preferences and skill levels. Dive into the classic Fennel Seed and Orange Peel Bread recipe, a timeless favorite that showcases the harmonious blend of flavors. For those with gluten sensitivities, the Gluten-Free Fennel Seed and Orange Peel Bread offers a delightful alternative without compromising taste or texture. Craving a vegan option? The Vegan Fennel Seed and Orange Peel Bread is sure to satisfy, with its rich, plant-based ingredients. And for those looking to elevate their baking skills, the Fennel Seed and Orange Peel Sourdough Bread presents a delightful challenge, resulting in a tangy, artisanal loaf.

No matter your dietary preferences or baking expertise, our Fennel Seed and Orange Peel Bread recipes are designed to inspire and delight. Embark on a culinary adventure and discover the magic of this unique and flavorful treat.

Check out the recipes below so you can choose the best recipe for yourself!

FENNEL AND ORANGE-SCENTED CHALLAH

Fennel and Orange-Scented Challah image

My challah varies according to the weather and my whim. The basic formula has changed through the years; I use less sugar and oil now and fewer eggs. The key is knowing that you can always add more flour to your dough if it is too sticky, but it is hard to make a soft dough if you start off with too much flour. I take mine out of the mixer when it is tacky and work the extra flour in with my hands.

Provided by Joan Nathan

Categories breads

Time 1h

Yield 2 loaves

Number Of Ingredients 10

Ingredients

1 1/2 tablespoons (2 packages) active dry yeast
1 tablespoon plus 1/3 cup sugar
Grated zest from 2 large oranges plus 1/2 cup of the juice, strained
1/3 cup vegetable or canola oil
3 large eggs, plus 1 egg yolk
1 tablespoon salt
7 1/2 cups unbleached all-purpose flour, plus more as needed
1 tablespoon fennel seeds
2 teaspoons poppy seeds
2 teaspoons roasted sesame seeds

Steps:

In the bowl of a standing mixer, dissolve yeast and 1 tablespoon sugar in 1 cup of lukewarm water.
Using the paddle attachment, stir orange zest, juice and oil into yeast mixture, then add 2 eggs, 1 at a time, and remaining sugar and salt. Switch to the dough hook and gradually add 6 cups of flour, kneading for about 5 minutes and adding more flour as needed to make a slightly sticky, smooth and elastic dough.
Grease a large bowl, turn dough into it and then turn the dough over to grease the top. Cover with greased plastic wrap and let rise in a warm place for 1 hour, or refrigerate for a few hours or overnight.
When the dough has almost doubled, punch it down, remove it to a lightly floured counter, knead it briefly until smooth and divide it in half. Roll each piece into a cylinder about 27 inches long, making sure there are no seams in the dough. Bring one end of the dough up to the other and twist to form a spiral. Push both ends together to make a squat 12-inch loaf. Repeat with other piece of dough and arrange loaves on a parchment-lined baking sheet at least 2 inches apart. You can also twist the long spirals into a circle if you like; the dough is very malleable.
Beat remaining egg and egg yolk and brush about half the mixture on the loaves, reserving the rest. Let the dough rise uncovered another half-hour or overnight in refrigerator.
If dough was refrigerated, bring to room temperature. Heat oven to 350 degrees and in a small bowl, combine fennel, poppy and sesame seeds. Brush the loaves with egg again and sprinkle with seeds.
Bake for 35 to 40 minutes or until golden and firm when tapped with a spatula. Cool on a rack.

Nutrition Facts : @context http, Calories 308, UnsaturatedFat 5 grams, Carbohydrate 53 grams, Fat 7 grams, Fiber 3 grams, Protein 8 grams, SaturatedFat 1 gram, Sodium 241 milligrams, Sugar 7 grams, TransFat 0 grams

FENNEL SEED AND ORANGE PEEL BREAD

Fennel Seed and Orange Peel Bread image

My son and daughter, both professional chefs, love the taste of fennel. They always insist that I make my fennel seed and orange peel bread when they come to visit. A bread machine will make the kneading easier, but it is not necessary. I have never used the bread machine to mix this one, as it is big enough for two loaves, and thus won't fit in my small bread maker. Hand touched is always nicer anyway. The loaves can also be braided for a nice touch.

Provided by jroot

Categories White Bread

Time 3h40m

Yield 24

Number Of Ingredients 11

Ingredients

2 cups milk, scalded
⅓ cup honey
2 tablespoons maple syrup
1 ½ teaspoons salt
2 (.25 ounce) packages active dry yeast
½ cup warm water (100 degrees F (38 degrees C))
7 ½ cups unsifted white bread flour, divided
1 ½ teaspoons grated orange zest
1 ½ teaspoons crushed fennel seeds
¼ cup butter, melted and cooled to lukewarm
1 egg white, slightly beaten

Steps:

Pour scalded milk over honey, maple syrup, and salt in a large bowl. Let cool to lukewarm, 2 to 3 minutes.
Soften yeast in warm water in a bowl until frothy, about 5 minutes. Combine with milk mixture. Beat in 2 cups flour, orange zest, and fennel seeds using an electric mixer. Blend in butter. Stir in 5 cups flour to make a soft dough.
Sprinkle last 1/2 cup flour on a board; turn dough onto floured board and knead until smooth, about 5 minutes. Place dough in a greased bowl; turn dough over to grease top. Cover and let rise in a warm place until doubled in size, about 1 1/2 hours.
Punch dough down and divide in half. Shape loaves. Place in 2 lightly greased bread pans. Cover and let rise until almost doubled in size, about 45 minutes.
Preheat the oven to 350 degrees F (175 degrees C). Brush tops of loaves with egg white.
Bake loaves in the preheated oven until a toothpick or knife inserted into the center of a loaf comes out clean, about 45 minutes.

Nutrition Facts : Calories 184.1 calories, Carbohydrate 33.5 g, Cholesterol 6.7 mg, Fat 3 g, Fiber 1.1 g, Protein 5.6 g, SaturatedFat 1.6 g, Sodium 171.3 mg, Sugar 5.9 g

Tips:

Choose high-quality fennel seeds: Look for fennel seeds that are plump and have a strong, sweet aroma. Avoid seeds that are shriveled or discolored.
Toast the fennel seeds before using: Toasting the fennel seeds will enhance their flavor and aroma. You can toast them in a dry skillet over medium heat for 2-3 minutes, or on a baking sheet in the oven at 350 degrees Fahrenheit for 5-7 minutes.
Use a microplane to zest the orange: A microplane is the best tool for zesting citrus fruits. It will remove only the zest, without the bitter pith.
Don't overmix the batter: Overmixing the batter will result in a tough, dense bread. Mix the batter just until the ingredients are combined.
Bake the bread until a toothpick inserted into the center comes out clean: This is the best way to ensure that the bread is cooked through.

Conclusion:

Fennel seed and orange peel bread is a delicious and unique bread that is perfect for any occasion. It has a slightly sweet flavor with a hint of citrus and anise. The fennel seeds add a subtle crunch and the orange peel adds a bright, citrusy flavor. This bread is best served warm with a cup of coffee or tea. If you are looking for a new and exciting bread recipe to try, I highly recommend fennel seed and orange peel bread.