Categories: Breads 
      Yield: 1 servings 
  
  2 1/2 c  Bread flour (or more) 
      1 pk Active dry yeast 
    1/4 c  Warm water (105F-to-115F) 
      1 tb Sugar 
      4 tb Butter 
      2 ts Salt 
    1/2 c  Warm milk (105F-to-115F) 
      1    Egg; lightly beaten 
      1 tb Fennel seeds 
    1/3 c  Pine nuts 
    1/3 c  Black raisins or currants 
 
-----------------------------------GLAZE----------------------------------- 
      1    Egg; beaten, mixed with 
      1 ts Water 
  
  Earthy and textured, this is great as a snack or at a party. For a party, 
  double this to make 1 large or 2 regular loaves. 
   
  PREHEAT OVEN TO 350F. In a food processor or mixer bowl, add 2 1/2 cups of 
  the flour, sugar, salt, and butter. Dissolve the yeast in the warm water. 
  Add the warm milk and yeast mixture. Add the egg. Knead to make a soft 
  dough, adding flour if needed. Allow 1 minute in a food processor, using 
  the metal blade or 5-to-10 minutes in a mixer using a dough hook. Do not 
  over knead. By hand, knead in the fennel seeds, pine nuts and raisins. 
  Place in an oiled plastic bag or oiled bowl and turn to coat. Seal or cover 
  and let rise until doubled, about 1 hour. Punch down. Shape into a round. 
  Let double again. Slash the top. Brush with egg glaze. Bake 1/2 hour or 
  until the bottom sounds hollow when tapped. Cool on a rack. This freezes 
  well.