Estimated Nutrition (whole recipe, rough)
Counts 6 of 8 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Butter | 1 tbsp (14g) | 102 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Fennel | 1/2 bulb (87g) | 27 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
| Seed | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- ¼ cup (½ stick) plus 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 cup (about) all purpose flour
Directions
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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