My Bread by Jim Lahey

Author:Jim Lahey [Lahey, Jim]
Language: eng
Format: epub
Publisher: W. W. Norton & Company
Published: 2020-04-22T00:00:00+00:00

Fennel-Raisin Bread

This may be the most unusual of my breads. It was inspired by a fennel-and-raisin loaf at Amy’s Bread in Manhattan, but I thought, why stop there? I decided to add fennel juice too, to replace the water and intensify the flavor. The result is the essence of fennel—not overpowering, but distinct. This recipe requires more planning than most of the others, since the fennel has to be candied and then requires 12 hours to dry before being mixed into the dough. Yet even though there’s more work involved, I’m sure you’ll find it’s worth it. (You’ll want to eat it soon, as the bread won’t keep for more than a day.)

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