Recipe Gramma Good's Fennel Bread (Bread)

Required Ingredients:

• 2 (.25 ounce) packages instant yeast
• 1 cup lukewarm water
• 1 quart warm water
• 1 tablespoon salt
• 1 teaspoon ground ginger
• 2 tablespoons white sugar
• 1/2 cup fennel seed
• 1/3 cup unsulfured molasses
• 1 tablespoon melted butter
• 2 cups rye flour
• 1 1/2 cups golden raisins
• 9 cups bread flour

Preparing/Cooking:

• In a small bowl, dissolve the yeast in 1 cup of lukewarm water.
• Let stand until foamy, about 10 minutes.
• In a large bowl, stir together the quart of warm water, salt, ginger, sugar, fennel, molasses, and melted butter.
• Mix in the yeast slurry and rye flour, breaking up any lumps of flour with a whisk.
• Stir in raisins.
• Work in the bread flour 1/2 cup at a time, until the dough becomes stiff.
• Then, turn it out onto a floured surface and knead in as much of the remaining flour as necessary to make a stiff but workable dough.
• Knead for an additional 10 minutes to develop the gluten.
• Place dough into a greased bowl, and turn to coat.
• Cover and let rise until double, about 1 hour.
• Punch down the dough and let it rise again until double.
• Remove dough from bowl, and divide into 4 equal pieces.
• press out air bubbles, and roll dough into loaves.
• Place the loaves into four 8x4 inch well greased loaf pans.
• Let rise in a warm place until doubled in size.
• Preheat the oven to 350 degrees F (175 degrees C).
• Bake the loaves for 40 to 45 minutes, or until the tops are nicely browned, and the loaves sound hollow when tapped on the bottom.

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