Fennel and Grape Bread Recipe

Ingredients

1 1/2 cups warm water
2 envelopes active dry yeast
3 1/2 cups all-purpose flour (divided)
2 tablespoons oil (olive oil)

8 cups red grapes (seedless, rinsed, dried and halved)
10 tablespoons granulated sugar (divided)
1 teaspoon fennel seeds

Nutritional

Serving Size: 1 (105.7 g)
Calories 177.6
Total Fat - 2.2 g
Saturated Fat - 0.3 g
Cholesterol - 0 mg
Sodium - 2.8 mg
Total Carbohydrate - 36.8 g
Dietary Fiber - 1.3 g
Sugars - 15.3 g
Protein - 3.3 g
Calcium - 12.9 mg
Iron - 0.5 mg
Vitamin C - 1.9 mg
Thiamin - 0.1 mg

Step by Step Method

Step 1

In a large bowl place the warm water and then sprinkle the yeast over the water. Let stand until yeast dissolves (10 minutes). Stir in one cup of flour, cover bowl with plastic wrap and let stand in a warm place until bubbly (1 hour).

Step 2

Place remaining 2 1/2 cups flour on a board (or work surface). Make a well in the center of the flour and pour sponge (first mixture) and olive oil into well, stir in flour with your fingers until dough forms. Knead dough until smooth, adding more water or flour if necessary to made a soft, slightly sticky dough (5 minutes).

Step 3

Divide dough into 4 parts. Roll each part into a 12 inch round. Place 1 round on large baking sheet, and scatter 2 cups grapes over the dough, leaving 1 inch plain border around the edges. Sprinkle grapes with 2 1/2 tablespoons sugar and 1/4 teaspoon fennel seeds. Cover with another dough round. Fold dough edges in, pressing to seal. Make 5 1/2 inch long slits in top dough round. Scatter 2 cups grapes over dough. Scatter another 2 cups grapes over dough. Sprinkle with 2 1/2 tablespoons sugar and the n 1/4 teaspoon fennel seeds. Cover with towel. Repeat for second loaf. Let breads rise in warm place until almost doubled (1 hour).