Gramma Goods Fennel Bread Food

GRAMMA GOOD'S FENNEL BREAD

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.

GRAMMA'S ANADAMA BREAD

Steps:

• Pour hot water over cornmeal and stir well.
• Let stand for 20 minutes.
• Dissolve yeast in warm water& let stand for 5 minutes.
• Add shortening, molasses and salt to cornmeal mixture.
• Stir in dissolved yeast.
• Stir in flour and beat thoroughly.
• Spoon into 4 greased loaf pans, cover and let raise until doubled.
• Preheat oven to 350.
• Bake for 50 minutes.
• Remove from pans and let cool on racks.

FIG AND FENNEL BREAD

Steps:

• Mix 1 1/4 cups warm water, sugar, and yeast in small bowl. Let stand until mixture bubbles, about 10 minutes. Combine bread flour, 3/4 cup figs, rye flour, fennel seeds, and salt in large bowl of heavy-duty mixer fitted with paddle attachment. Mix using lowest speed; gradually add yeast mixture, mixing until all flour has been incorporated (or to mix by hand, stir vigorously with wooden spoon until dough comes together). Replace paddle with dough hook and knead until smooth and elastic (or to knead by hand, transfer dough to floured work surface and knead until smooth and elastic, about 5 minutes). Place dough in oiled bowl; turn to coat. Cover with plastic wrap, then kitchen towel and let dough rise in warm draft-free area until doubled in volume, about 1 hour.
• Turn dough out onto work surface and knead gently until deflated. Knead in remaining 3/4 cup figs. Cut dough in half; shape each piece into 12-inch-long loaf. Brush rimmed baking sheet with oil; transfer loaves to sheet, spacing apart. Cover with plastic, then kitchen towel; let rise in warm draft-free area until almost doubled in volume, about 35 minutes.
• Preheat oven to 375°F. Bake bread until crust is golden and loaves sound hollow when tapped, about 45 minutes. Cool bread on rack.

ROAST FENNEL & BREAD GRATIN

Steps:

• Heat the oven to 200C/180C fan/gas 6. Toss the fennel with the olive oil to coat it on a baking tray or in a gratin dish, adding a pinch of sea salt and the thyme leaves. Roast for 20 mins, tossing halfway through, until softened and caramelised.
• Meanwhile, tear the sourdough into chunks, tip into a bowl and pour over the milk and wine. Set aside. Combine the parmesan with the crème fraîche and season with salt, pepper and a little grated nutmeg.
• Once the fennel is roasted, remove from the oven and leave to cool slightly. Add the soaked bread to the fennel, and mix together. Pour over the crème fraîche mixture and half the herbs, and stir to coat the bread and fennel. Grate over a little extra cheese, then bake for another 25-30 mins, or until golden, bubbling and crisp at the edges. Top with the remaining herbs.

GRAMMA GOOD'S FENNEL BREAD

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.

GRAM AND FENNEL FLAT BREAD

Steps:

• Light oven to 375f, 190c, gas mark 5.
• Grease and flour a baking tray. I used one measuring 37cm x 29cm.
• Mix the dry ingredients together with the olive oil.
• Gradually add the water until the dough comes together in a ball.
• If it is "gluey" and sticks to your fingers, add more flour.
• Flour your hands, then spread the dough so it covers the baking tray.
• Bake in the warmest part of the oven for about 25 mins, or until golden and cooked through.
• Cut into slices.