Soft Fennel Bread

I decided to try my hand at making fennel bread again. This time I wanted a softer bread with a cake-like consistency.

Here is my recipe.


  • 6 cups of all purpose flour

  • 2 teaspoons of fennel seeds

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  • 1/2 cup of brown sugar

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  • pinch of salt

  • 3 cups of whole milk

  • 3 eggs

  • 1/4 cup softened butter


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  • 2 1/4 teaspoons yeast

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  • Beat 2 eggs until frothy and mix with the milk.

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  • In a separate bowl combine the flour, fennel seeds, sugar ,yeast and salt with the butter. Mix together until it’s a crumb-like consistency.

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  • Then add the egg mixture to the flour and mix to form a dough and knead until is starts to pull away from the sides of the bowl.

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  • Cover with a wet cloth and let it rest in a warm place for an hour. The dough should double in size.


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  • Divide the dough into two and shape into round loaves. Brush the loaves with 1 beaten egg. Bake for 45 minutes at 350°F.


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