Fennel And Sultana Bread

• To prepare the fennel components:
• 2 tablespoons fennel seeds
• 2 tablespoons extra-virgin olive oil
• 1 1/2 cups fresh fennel, diced
• 1 clove garlic, minced
• Zest of 1 lemon
• 3/4 cup sultanas (or raisins, golden or regular)
• For the bread:
• 1 packet active dry yeast (1/4 oz)
• 1 1/4 cups warm water
• 1 pinch sugar
• 2 cups bread flour (I use King Arthur brand)
• 2 cups whole wheat flour
• 2 tablespoons honey
• 1/3 cup grated parmesan
• 1/2 cup extra-virgin olive oil
• 1/2 teaspoon salt

1. In a skillet set over medium heat, toast the fennel seeds until fragrant and golden, just a few minutes. Remove from heat and let cool.
2. In the same skillet, heat the two tablespoons of olive oil over medium-high heat. When hot, add the diced fennel, garlic, lemon zest, and sultanas. Lower heat to medium, stir to combine, and when the fennel has softened some, remove from heat and reserve.
3. In a large bowl or the bowl of a stand mixer, pour the warm water. Sprinkle the yeast and a pinch of sugar over the top and let sit for a few minutes. It should start to foam up, but if not, don''t fret.
4. Add the remaining ingredients and stir with a wooden spoon or the dough hook on your mixer at low speed for about 5 minutes. When the dough has mostly come together, add 1 tablespoon plus 1 teaspoon of the reserved toasted fennel seeds as well as the fennel-sultana mixture. Continue mixing for another minute or two. The dough should be smooth and pliable, and in all likelihood, a "foot" will remain attached to the bottom of the bowl if you're using a mixer.
5. Detach the foot, shape into a ball and turn out into a lightly oiled bowl. Cover with a dishtowel or oiled plastic wrap and place in a warm place to rise for 1 to 2 hours.
6. On a greased silpat or lightly floured surface, knead your dough a few times and shape into a log. Put it in a lightly greased loaf pan, brush the top of the bread lightly with olive oil, and sprinkle with the remaining toasted fennel seeds. Cover and return to a warm spot for its second rise, about another hour or two.
7. Preheat the oven to 350. Slide the bread into the oven and bake for 40 to 45 minutes. If you have a thermapen or other trusty thermometer, King Arthur says that its version of this bread should read 190 in the center when done.
8. Let cool 15 or 20 minutes in the pan and then transfer just the bread to a wire rack. I think this bread is best when it's cooled and then eaten at room temp or toasted by the slice.

components, fennel seeds, extravirgin olive oil, fresh fennel, clove garlic, lemon, sultanas, bread, active dry yeast, water, sugar, bread flour, whole wheat flour, honey, parmesan, extravirgin olive oil, salt

Taken from food52.com/recipes/21346-fennel-and-sultana-bread (may not work)