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Recipes for the two breads from “Fennel’s Feast: A Digestive Symphony.”

Recipes for the two breads from "Fennel's Feast: A Digestive Symphony." Fennel Seed Breadsticks, Fennel and Cheddar Scones

Bread 1: Fennel Seed Breadsticks

Delight your taste buds with the crispy, aromatic Fennel Seed Breadsticks. These slender delights are infused with the enchanting fragrance of fennel seeds, evoking memories of ancient herbal lore and warm hearths. With every bite, the earthy, anise-like notes of fennel seeds sing in harmony with the bread’s tender crumb, making these breadsticks a delightful accompaniment to any course. Dip them in olive oil or pair them with your favorite spreads, and let their irresistible allure transport you to culinary bliss.

Ingredients

  • 2 cups all-purpose flour
  • 1 teaspoon active dry yeast
  • 1 teaspoon sugar
  • 1 teaspoon salt
  • 2 tablespoons fennel seeds
  • 3/4 cup warm water
  • 2 tablespoons olive oil
  • Additional fennel seeds (for sprinkling)

Instructions

  1. In a small bowl, combine the warm water, sugar, and active dry yeast. Let the mixture sit for about 5 minutes or until it becomes frothy and activates the yeast.
  2. In a large mixing bowl, whisk together the all-purpose flour, salt, and fennel seeds.
  3. Gradually add the activated yeast mixture and olive oil to the dry ingredients. Mix until a smooth, slightly sticky dough forms.
  4. Knead the dough on a floured surface for about 5-7 minutes or until it becomes elastic and springs back when lightly pressed.
  5. Place the dough in a lightly greased bowl, cover it with a clean kitchen towel, and let it rise in a warm, draft-free area for 1-2 hours or until it doubles in size.
  6. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
  7. Punch down the risen dough and divide it into 12 equal portions. Roll each portion into a thin, rope-like shape, about 10-12 inches long.
  8. Place the rolled breadsticks on the prepared baking sheet, leaving some space between them to allow for expansion during baking.
  9. Sprinkle additional fennel seeds on top of each breadstick for an extra burst of flavor.
  10. Bake the Fennel Seed Breadsticks in the preheated oven for 12-15 minutes or until they turn golden brown and crisp.
  11. Let the breadsticks cool slightly before serving, and enjoy the delightful aroma and taste of fennel-infused goodness.
Recipes for the two breads from "Fennel's Feast: A Digestive Symphony." Fennel Seed Breadsticks, Fennel and Cheddar Scones
Recipes for the two breads from “Fennel’s Feast: A Digestive Symphony.” Fennel Seed Breadsticks, Fennel and Cheddar Scones

Bread 2: Fennel and Cheddar Scones

Experience the delightful embrace of savory and cheesy goodness with Fennel and Cheddar Scones. These tender, flaky scones boast a medley of sharp cheddar cheese and finely chopped fennel fronds, creating a symphony of flavors that will leave you enchanted. Enjoy them warm, straight from the oven, or savor their indulgence alongside soups and salads. Whether it’s breakfast or teatime, these scones will be the perfect accompaniment to your culinary journey.

Ingredients

  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup cold unsalted butter, cubed
  • 1 cup shredded sharp cheddar cheese
  • 1/4 cup finely chopped fennel fronds
  • 3/4 cup cold buttermilk
  • 1 large egg, beaten (for egg wash)
  • Additional fennel fronds (for garnish)

Instructions

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. In a large mixing bowl, whisk together the all-purpose flour, baking powder, and salt.
  3. Add the cold cubed butter to the dry ingredients. Using a pastry cutter or your fingers, cut the butter into the flour mixture until it resembles coarse crumbs.
  4. Stir in the shredded sharp cheddar cheese and finely chopped fennel fronds, ensuring they are evenly distributed.
  5. Gradually add the cold buttermilk to the mixture, stirring until the dough comes together. Be careful not to overmix.
  6. Turn the dough out onto a floured surface and gently pat it into a circle, about 1-inch thick.
  7. Using a floured knife or biscuit cutter, cut the dough into 8 triangular or circular scones.
  8. Place the scones on the prepared baking sheet, leaving some space between them.
  9. Brush the tops of the scones with beaten egg to create a golden, glossy finish.
  10. Bake the Fennel and Cheddar Scones in the preheated oven for 15-18 minutes or until they turn golden brown and are cooked through.
  11. Garnish with additional fennel fronds for an extra touch of elegance, and serve the scones warm for a delectable bread accompaniment.

Enjoy the delectable harmony of flavors and textures that Fennel’s Feast brings, enriched by the captivating allure of these fennel-infused breads! 🍞✨

Source OpenAI’s chatGPT Language Models, Dalle, AI trot and Fleeky
images Picsart and MIB

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