Fennel Seed and Orange Peel Bread

Name: Fennel Seed and Orange Peel Bread
Total time: 220
Yield: 24
Ingredients: 2 cups milk, scalded; ⅓ cup honey; 2 tablespoons maple syrup; 1 ½ teaspoons salt; 2 (.25 ounce) packages active dry yeast; ½ cup warm water (100 degrees F (38 degrees C)); 7 ½ cups unsifted white bread flour, divided; 1 ½ teaspoons grated orange zest; 1 ½ teaspoons crushed fennel seeds; ¼ cup butter, melted and cooled to lukewarm; 1 egg white, slightly beaten

Recipe by jroot from allrecipes.com

4 Hr. 40 Mins.

Ingredients

24 servings

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2 cups milk, scalded
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⅓ cup honey
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2 tablespoons maple syrup
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1 ½ teaspoons salt
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2 (.25 ounce) packages active dry yeast
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½ cup warm water (100 degrees F (38 degrees C))

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7 ½ cups unsifted white bread flour, divided
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1 ½ teaspoons grated orange zest
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1 ½ teaspoons crushed fennel seeds
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¼ cup butter, melted and cooled to lukewarm
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1 egg white, slightly beaten

Instructions

Pour scalded milk over honey, maple syrup, and salt in a large bowl. Let cool to lukewarm, 2 to 3 minutes.
Soften yeast in warm water in a bowl until frothy, about 5 minutes. Combine with milk mixture. Beat in 2 cups flour, orange zest, and fennel seeds using an electric mixer. Blend in butter. Stir in 5 cups flour to make a soft dough.
Sprinkle last 1/2 cup flour on a board; turn dough onto floured board and knead until smooth, about 5 minutes. Place dough in a greased bowl; turn dough over to grease top. Cover and let rise in a warm place until doubled in size, about 1 1/2 hours.
Punch dough down and divide in half. Shape loaves. Place in 2 lightly greased bread pans. Cover and let rise until almost doubled in size, about 45 minutes.
Preheat the oven to 350 degrees F (175 degrees C). Brush tops of loaves with egg white.
Bake loaves in the preheated oven until a toothpick or knife inserted into the center of a loaf comes out clean, about 45 minutes.