Your daily bread: Fennel-Aniseed-Caraway Loaf


Food writer, broadcaster and author Caroline Hennessy has been focused on food and writing since editing Ireland’s first food website for RTÉ in 2000. Chair of the Irish Food Writers’ Guild, she established the award-winning Bibliocook: All About Food in 2005, is the author of two books about beer and food and has a column in the Irish Examiner in which she writes about small food producers and the ways in which they develop and maintain a sustainable local food system.

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2 Responses

  1. Mesut says:

    Oh Lordy, this looks fabulous. I buy Caraway Rye at a Saturday maekrt for 3.75 that is just awesome but at that price I thought to make my own in my own breadmaker. I’ve never actually baked a loaf in the real oven in my life but I’m going to give it a go.A question, I will bump up the flour by 1/4 cup and when it comes out of the breadmaker do you have to let it sit in the pans before it goes into the oven or can you just pop it in?

    • Caroline says:

      I just make it from start to finish in the breadmaker – with a small baby about in those days, there wasn’t much time to do anything else! It can definitely be cooked in the oven as well. Just let the dough rise after you shape it. Depending on the temperature of your room, this can take between 40 minutes and 1½ hours. Enjoy!

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