Crusty Fennel Raisin Bread

If you’ve ever spent any time in South Florida, you know that good bread is nearly impossible to find. In fact, when I want great bread, I find the best solution is to simply make it. Luckily I love the process of mixing, kneading and baking, punctuated by numerous periods of idle proofing and resting. This happens to be one

of my favorite breads, a crusty loaf infused with fragrant fennel and studded with sweet golden raisins. The technique comes from one of my favorite bread bakers, Emmanuel Hadjiandreou, from his book How to Make Bread. I adapted Emmanuel’s Pecan Raisin Bread recipe, upping the ratio of whole wheat flour and 

substituting crushed fennel seeds for the pecans. This recipe can easily be doubled, and the bread freezes well, as long as it’s well wrapped. To do this loaf justice, serve it with a European-style butter, such as President or Plugra. It’s also wonderful toasted with just about everything.  

Pecan Raisin Bread

In my younger days, when I had more time, I baked bread quite a bit. I love the process – the slightly sour smell of the yeast, the physical mixing and kneading of the dough, waiting for the dough to puff up, and finally, finally, that beautiful, fragrant golden brown 

loaf of crusty fresh-baked bread. These days, I don’t bake bread very often; I consider it a treat, a small luxury that time allows. I have many bread books that I love and use, but my newest favorite is How To Make Bread (Ryland, Peters & Small, 2011) by Emmanuel 

Hadjandreou. I’ve mentioned Hadjandreou on this blog before, when I shared his recipe for Pains aux Raisins. I like his method of repetitive short-duration kneading followed by a 10-minute rest. It’s doable, but still gives you the flavor development that’s so 

crucial to good bread. This time I made Hadjandreou’s Pecan Raisin Bread, which contains a small amount of whole wheat flour along with chopped pecans and golden raisins. A little crushed fennel seed would also be a welcome addition, I think. The bread is delicious, with a beautiful crust and slightly sweet and nutty flavor. I soon realized that the small loaf the recipe yields was just not enough. It can easily be doubled, though, so I suggest you make yourself two small loaves. It’s also great toasted, slathered with European butter and a little spoonful of fig preserves.