Italian Artisan Bread with Raisins & Fennel (AR)

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Ideally, this bread should be about 3 1/2" - 3 3/4" high in the very center of the loaf. The height of your bread may vary.

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Ingredients

  • 1 1/2 cups water (between 65 °F and 75 °F)
  • 2 tablespoon olive oil (between 65 °F and 75 °F)
  • 3 cups Bread Flour Mix "A"
  • 3 tablespoons sugar
  • 2 teaspoons xantham gum
  • 1 teaspoon salt
  • 1 packet (1/4 oz.) active dry yeast granules (not quick-rise)
  • 1 cup golden raisins
  • 2-3 teaspoons fennel seeds
  • 1-2 tablespoons yellow cornmeal

Preparation

Step 1

1) Set bread machine to HOME MADE-MEMORY 1. Press CRUST CONTROL until the arrow points to Dark.

2) Remove bread pan from machine and ensure kneading blades are firmly secured in place.

3) Whisk water and olive oil in a gless measuring cup and pour into the bread pan.

4) Whisk Bread Flour Mix "A", sugar, xantham gum, salt, and yeast in a small mixing bowl or container until well combined and sprinkle over the liquids. Without pressing down excessively hard, try to spread out the dry ingredients so they cover all the liquid.

5) Put the bread pan into the machine, secure it in place, and close the lid. Press START/RESTART.

6) During KNEAD cycle: add 1 cup golden raisins and 2-3 tablespoons fennel seeds when machine beeps and the ADD indicator flashes. Scrape the pan with a rubber spatula if flour, raisins and/or seeds cling to the sides.

8) Optional: When the timer says 1:55 and the machine stops kneading, quickly sprinkle yellow cornmeal over top of bread.

9) Optional, but suggested: During the KNEAD cycle, scrape the pan with a rubber spatula if flour clings to sides.

10) Remove bread pan from machine promptly when the BAKE cycle ends. Turn bread pan over to remove bread and place it on rack to cool (use a rubber spatula to release it if it sticks, so you don't scrape the nonstick pan). Bread should have a hollow sound when you tap on bottom and sides. Instant-read thermometer should register about 205 °F. Store in refrigerator for up to 1 week or freezer for up to 10 days. Can be cut into 16 slices, not including ends.

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