How To make Fennel Raisin Round
2 1/2 c Bread flour (or more)
1 pk Active dry yeast
1/4 c Warm water (105F-to-115F)
1 tb Sugar
4 tb Butter
2 ts Salt
1/2 c Warm milk (105F-to-115F)
1 Egg; lightly beaten
1 tb Fennel seeds
1/3 c Pine nuts
1/3 c Black raisins or currants
GLAZE:
1 Egg; beaten, mixed with
1 ts Water
Earthy and textured, this is great as a snack or at a party. For a party, double this to make 1 large or 2 regular loaves. PREHEAT OVEN TO 350F. In a food processor or mixer bowl, add 2 1/2 cups of the flour, sugar, salt, and butter. Dissolve the yeast in the warm water. Add the warm milk and yeast mixture. Add the egg. Knead to make a soft dough, adding flour if needed. Allow 1 minute in a food processor, using the metal blade or 5-to-10 minutes in a mixer using a dough hook. Do not over knead. By hand, knead in the fennel seeds, pine nuts and raisins. Place in an oiled plastic bag or oiled bowl and turn to coat. Seal or cover and let rise until doubled, about 1 hour. Punch down. Shape into a round. Let double again. Slash the top. Brush with egg glaze. Bake 1/2 hour or until the bottom sounds hollow when tapped. Cool on a rack. This freezes well.
How To make Fennel Raisin Round's Videos
Fennel seeds bread with cheese
Fennel seeds bread is an easy to make bread with some toasted fennel seeds and provolone cheese. Fennel seeds give a very nice kind of sweet and anise flavor. The provolone cheese gives a background milky taste.
Ingredients:
bread flour: 400g
water: 320g
dry yeast: 1g + water: 6g
salt: 8g
toasted fennel seeds: 2 tsp
cheese: 20g
Music:
A Kiss For Amanda - DJ Williams
3 teaspoons of melted ghee with 1 glass of warm water| 7 days result #shorts #tips #drsharmika
Two sheet-pan pasta sauces | roasted grape tomatoes, white bean & fennel
Thanks to Fetch Rewards for sponsoring this video! Download Fetch now and use code RAGUSEA and get 3000 points on your first receipt! →
***ROASTED GRAPE TOMATOES RECIPE, SERVES TWO***
1/2 lb (227g) pasta (I like orecchiette for this)
1 pint (about 12 oz, 340g) grape or cherry tomatoes
1 shallot
2-3 garlic cloves
1 fresh chili (very optional)
1 stick rosemary (very optional)
fresh basil for garnish
parmesan or pecorino cheese for grating
salt
pepper
olive oil
Get your pasta boiling in salted water and get your broiler (grill) heating to maximum.
Cut all the tomatoes in half and throw them on a sheet pan. Peel and slice the shallot (I like 1/4 circles) and put them on the sheet pan. Peel and coarsely chop the garlic (if it's super fine it's likely to burn), pick and chop the rosemary, seed and slice the chili if you're using it, and put all that on the sheet pan. Drizzle everything with olive oil, season with salt and pepper.
Put the pan right under the broiler for a few minutes, just until the tomatoes start to brown. Drain the pasta. You then have two options...
Option #1 is combine the pasta with the roasted veg in a pot, tear in the basil, drizzle in some fresh olive oil and stir to combine everything. Put it on a plate and grate on cheese.
Option #2 is to put all the roasted veg in a sieve and use a wooden spoon to grind it through until all you have left in the sieve is skins. I do this directly over the drained pasta so the strain sauce falls on top of it. To make it look a little nicer, you could stir back in a few of the chunks from the sieve. Tear in the basil, drizzle in a little fresh oil, put it on a plate, grate on cheese.
***WHITE BEAN AND FENNEL RECIPE, SERVES FOUR***
1/2 lb (227g) pasta (I used casarecce in the video, but penne would work great)
1 bulb fennel
1 head radicchio
1 15.5 oz (439g) can cannellini beans
caraway seeds
chili flakes
parmesan or pecorino cheese for grating (optional)
1 lemon (only use this if you're skipping the cheese)
salt
pepper
olive oil
Get your pasta boiling in salted water and get your broiler (grill) heating to maximum.
Cut the stalks off the fennel and set them aside. Stand the bulb up and cut it in half, then slice the halves as thin as possible. Put them on a sheet pan. Peel any wilted outer leaves off the radicchio and slice of the root end, being careful to leave as much of the core as possible to hold the leaves together. Cut it into wedges and put them on the pan. Drain and rinse the beans and put them on the pan.
Drizzle all the veg with olive oil and sprinkle over salt, pepper, chili flakes and caraway seeds. Put the pan right under the broiler for a few minutes, just until things are starting to brown — beware the beans might start to explode.
Drain the pasta and throw it onto the sheet pan with all the veg. Pick the green fronds off of the fennel stalks, chop them up and throw them on the pan. Drizzle on some fresh olive oil, and if you don't plan to garnish with cheese, juice on the lemon. Toss to combine. If you didn't use the lemon, grate cheese over the finished plates.
40 Foods That Freeze Well!!! Freezing Tips To Save Time & Money
????I'm sharing 40 foods that freeze well. Join me for freezing tips that will help you save time & money. What foods surprised you that you can freeze?
????WATCH NEXT- How To Freeze Fresh Garden Vegetables-
????She’s In Her Apron Shop-
????Products Mentioned, shown, or helpful from this video: (affiliate links)
Bento Box Containers-
Plastic Containers With Lids-
Meal Prep Containers-
Food Saver-
➡️Check Out These Videos:
Freezer Tour & Inventory-
Freezer Meal Playlist-
How to freeze garden vegetables-
Apple Pie filling-
Pizza Kits-
Freezing Breakfast-
Homemade Bread Playlist-
****FOLLOW ME ON: ****
????Website:
????Instagram-
???? Facebook-
????Pinterest-
Music In This Vlog:
Music From Epidemic Sound-
Disclaimer In compliance with FTC guidelines: Any/all of the links on the site/video are affiliate links of which She's In Her Apron receives product credit or a small commission from sales of certain items, but the price is the same for you. She's In Her Apron is a participant in the Amazon Services LLC Associates Program. Links on this site may include affiliate links to Amazon and its affiliate sites on which the owner of this website will make a referral commission. Any information related to food, food safety, cooking, recipes, etc, are my opinions only. Thank you for supporting my channel!
#foodsthatfreezewell
#freezingtips
#shesinherapron
The Best Stuffing You’ll Ever Make | Epicurious 101
In this edition of Epicurious 101, professional chef and chef instructor Frank Proto demonstrates how to level up your roasts this Holiday season with his ultimate guide to making the best stuffing at home.
Director: Parisa Kosari
Director of Photography: Kevin Dynia
Editor: Rob Malone
Talent: Frank Proto
Director of Culinary Production: Kelly Janke
Creative Producer: Debbie Wong
Culinary Producer: Jessica Do
Culinary Associate Producer: Leslie Raney
Line Producer: Jen McGinity
Associate Producer: Amanda Broll
Production Manager: Janine Dispensa
Production Coordinator: Elizabeth Hymes
Camera Operator: Jake Robbins
Audio Engineer: Rachel Suffian
Researcher: Vivian Jao
Post Production Supervisor: Andrea Farr
Post Production Coordinator: Scout Alter
Supervising Editor: Eduardo Araujo
Assistant Editor: Andy Morell
Start your free trial and access over 50,000 expertly-tested recipes from Epicurious, Bon Appétit and more on the Epicurious app.
Still haven’t subscribed to Epicurious on YouTube? ►►
ABOUT EPICURIOUS
Browse thousands of recipes and videos from Bon Appétit, Gourmet, and more. Find inventive cooking ideas, ingredients, and restaurant menus from the world’s largest food archive.
How To Make Oatmeal-Fennel-Raisin Cookies
Rach loves these honey-drizzled and fennel seed-infused oatmeal raisin cookies so much that Culinary Producer Grant Melton makes them in big batches for her.