- 1 lb all-purpose flour
- 7 oz sugar
- 2 ½ oz butter
- 1 oz fresh yeast
- 1 oz fennel seeds , powdered
Dissolve the yeast in just a little warm water and mix into the flour to obtain a soft dough. Shape into a ball and leave to rise for about 2 hours, covered by a dish towel. Mix the remaining flour with the butter, sugar, fennel, salt to taste, and a little milk.
Mix and knead together the two doughs and put aside to rise for another hour. Shape some long loaves, put them on a buttered oven sheet and leave these to rise again for a further hour. Then make some surface cross-cuts, about 0.8 inches apart, and bake at 350°F for about 30 minutes.
Leave to cool, then, continuing the cuts already made, separate the slices, lay them out on the sheet, and put back into the oven at 350°F for about 15 minutes to toast them.