Fig And Fennel Bread Food

FIG AND FENNEL CAPONATA

Fig and Fennel Caponata image

Provided by Ina Garten

Time 35m

Yield 6 to 8 servings

Number Of Ingredients 15

Ingredients

3 tablespoons good olive oil
1 1/2 cups (1/2-inch-diced) red onion
2 cups (1/2-inch-diced) fennel (1 large)
3 garlic cloves, thinly sliced
1/3 cup good sherry vinegar
1 cup canned crushed tomatoes in puree, such as Redpack
8 dried Calimyrna figs, stems removed and 1/4-inch-diced
2 1/2 tablespoons light brown sugar, lightly packed
2 tablespoons drained capers
1/2 cup green olives, pitted and coarsely chopped, such as Cerignola
1 teaspoon grated orange zest
Kosher salt and freshly ground black pepper
1/3 cup freshly squeezed orange juice
3 tablespoons chopped flat-leaf parsley
Grilled bread for serving

Steps:

Heat the olive oil over medium heat in a 10-inch saute pan. Add the onions and fennel and saute for 7 to 8 minutes, stirring occasionally, until softened. Add the garlic and cook for one more minute. Stir in the vinegar, tomatoes, figs, and brown sugar, stirring to coat everything with the tomatoes. Stir in the capers, olives, orange zest, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper. Bring to a boil, then lower the heat and simmer for 8 to 10 minutes, until thickened. Stir in the orange juice and parsley. Taste for seasonings; the caponata should be very highly seasoned. Serve the caponata warm or at room temperature with slices of grilled bread.

GRAMMA GOOD'S FENNEL BREAD

Gramma Good's Fennel Bread image

When I think of Gramma's kitchen, this bread comes to mind. It smells wonderful and is heavenly as toast, especially with homemade applesauce spread on top! Pungent fennel seeds and plump sweet raisins will make this a favorite at your house.

Provided by RILEYSHOUSE

Categories Bread Yeast Bread Recipes Whole Grain Bread Recipes Rye Bread

Time 3h45m

Yield 24

Number Of Ingredients 12

Ingredients

2 (.25 ounce) packages instant yeast
1 cup lukewarm water
1 quart warm water
1 tablespoon salt
1 teaspoon ground ginger
2 tablespoons white sugar
½ cup fennel seed
⅓ cup unsulfured molasses
1 tablespoon melted butter
2 cups rye flour
1 ½ cups golden raisins
9 cups bread flour

Steps:

In a small bowl, dissolve the yeast in 1 cup of lukewarm water. Let stand until foamy, about 10 minutes.
In a large bowl, stir together the quart of warm water, salt, ginger, sugar, fennel, molasses, and melted butter. Mix in the yeast slurry and rye flour, breaking up any lumps of flour with a whisk. Stir in raisins. Work in the bread flour 1/2 cup at a time, until the dough becomes stiff.
Then, turn it out onto a floured surface and knead in as much of the remaining flour as necessary to make a stiff but workable dough. Knead for an additional 10 minutes to develop the gluten. Place dough into a greased bowl, and turn to coat. Cover and let rise until double, about 1 hour. Punch down the dough and let it rise again until double.
Remove dough from bowl, and divide into 4 equal pieces. press out air bubbles, and roll dough into loaves. Place the loaves into four 8x4 inch well greased loaf pans. Let rise in a warm place until doubled in size.
Preheat the oven to 350 degrees F (175 degrees C). Bake the loaves for 40 to 45 minutes, or until the tops are nicely browned, and the loaves sound hollow when tapped on the bottom.

Nutrition Facts : Calories 91.3 calories, Carbohydrate 20.5 g, Cholesterol 1.3 mg, Fat 1 g, Fiber 2.5 g, Protein 1.7 g, SaturatedFat 0.4 g, Sodium 300.8 mg, Sugar 9.8 g

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