California Prune and Fennel Seed Bread

Makes: 10Prep Time: 2 hoursCook Time: 40 minutes
EMAIL PIN SHARE

INGREDIENTS

  •  
  • 350g strong white bread flour
  • 7g dried yeast
  • 10g salt
  • 1tbsp fennel seed
  • 150g California Prunes, chopped
  • 300-350ml water

DIRECTIONS

  1. Pour both flours into a mixing bowl with the yeast and salt. Mix together using your hand to blend all the ingredients together.
  2. Make a well in the middle and pour in the water. Using your hand in a claw shape roll your hand around the bowl to mix together and create a soft ball of dough.
  3. When the bowl is relatively clean of dough and you have a ball of dough in your hand transfer to a clean work top and knead for 10 minutes until the dough is smooth and easy to move around.
  4. Place the dough back into the mixing bowl, cover with cling film and leave to prove for one hour or until double in size.
  5. When the dough has proved scoop it out of the bowl onto a work top.
  6. Stretch the dough out and scatter with the fennel seeds and chopped California Prunes.
  7. Roll the dough up and knead for one minute to help get the fennel and California Prunes dispersed evenly through the bread.
  8. Shape the dough into a large roll and place on a non-stick baking tray.Dust with a little flour and leave to prove for 40 minutes. When the bread has doubled in size it is ready for the oven.
  9. Bake in a pre-heated oven 200°c for 40 minutes until golden and crisp.
  10. The best way to check if the bread is baked, using an oven cloth remove the bread from the oven and turn it over. Tap the underside of the bread, you should hear a nice hollow sound not a dull thud!
  11. Hollow means baked! The dull thud means it’s not quite baked in the middle so it needs a little longer in the oven.

AUTHOR

Baking

Bread

Breakfast

Fennel Seed

Lunch

Peter Sidwell

Peter Sidwell

California Prune Board Ambassador Peter Sidwell, is a chef, baker, TV presenter, author, and innovator of all things food related. Peter has been a chef all his working life and over the years has developed a simple, fresh and innovative way of cooking which focuses on the importance of fine ingredients and technical know-how to ensure the best results. Peter has travelled the world cooking, talking and demonstrating his approach and explaining how and why it works so well for all manner of food offerings. Peter works both with chefs, consumers, food producers and retailers to innovate, create process or refine procurement. Working from his new innovation centre in England's beautiful Lake District, Peter and his team create exciting, attractive and mouth-watering new recipes with digital content, showcasing the delicious flavour and versatility of California Prunes.

Snack