- Contributed by Jenn B aka Mom2Sam and Tiny at World Recipes Y-Group
- Makes 4.
- ¼ cup (½ stick) + 2 teaspoons unsalted butter, room temperature
- 1½ cups finely chopped onion
- 1 cup warm water (105°F to 115°F)
- 1 envelope quick-rising yeast
- 1 teaspoon sugar
- 1¼ teaspoons salt
- 4 teaspoons fennel seeds
- 3 cups (about) all purpose flour
- Melt ¼ cup butter in heavy medium skillet over medium-low heat.
- Add onion and sauté until very tender, about 15 minutes.
- Transfer to large bowl of electric mixer fitted with dough hook.
- Add 1 cup warm water to onion.
- Mix in yeast, sugar and salt.
- Using mortar and pestle, crush 2 teaspoons fennel seeds. Add to onion mixture.
- Mix in enough flour ½ cup at a time to form medium-soft dough.
- Knead dough on floured surface until smooth and elastic, about 4 minutes.
- Allow dough to remain on floured work Surface; Cover with towel and Let stand until Beginning to Rise, about 20 minutes.
- Butter a heavy large baking sheet. Knead dough briefly.
- Divide dough into 4 equal pieces. Form each piece into ball; Flatten into ¾-inch-thick round, about 5 inches in diameter.
- Arrange rounds on prepared baking sheet.
- Rub tops with remaining 2 teaspoons butter.
- Sprinkle remaining 2 teaspoons whole fennel seeds evenly over rounds and press gently to adhere.
- Cover with towel. Let rise in warm draft-free area until puffy, about 30 minutes.
- Meanwhile, preheat oven to 450°F.
- Bake breads until golden, about 25 minutes. Serve warm.
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