Description Edit

Fast-rising makes these moist, fragrant breads quick to prepare. Serve them warm, accompanied with butter or with olive oil for dipping.

Ingredients Edit

Directions Edit

  1. Melt ¼ cup butter in heavy medium skillet over medium-low heat.
  2. Add onion and sauté until very tender, about 15 minutes.
  3. Transfer to large bowl of electric mixer fitted with dough hook.
  4. Add 1 cup warm water to onion.
  5. Mix in yeast, sugar and salt.
  6. Using mortar and pestle, crush 2 teaspoons fennel seeds. Add to onion mixture.
  7. Mix in enough flour ½ cup at a time to form medium-soft dough.
  8. Knead dough on floured surface until smooth and elastic, about 4 minutes.
  9. Allow dough to remain on floured work Surface; Cover with towel and Let stand until Beginning to Rise, about 20 minutes.
  10. Butter a heavy large baking sheet. Knead dough briefly.
  11. Divide dough into 4 equal pieces. Form each piece into ball; Flatten into ¾-inch-thick round, about 5 inches in diameter.
  12. Arrange rounds on prepared baking sheet.
  13. Rub tops with remaining 2 teaspoons butter.
  14. Sprinkle remaining 2 teaspoons whole fennel seeds evenly over rounds and press gently to adhere.
  15. Cover with towel. Let rise in warm draft-free area until puffy, about 30 minutes.
  16. Meanwhile, preheat oven to 450°F.
  17. Bake breads until golden, about 25 minutes. Serve warm.
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