Side Dishes
This Amy's raisin fennel bread delivers the perfect balance of warm anise notes and sweet raisin swirls in every slice. The fennel seeds infuse the dough with a subtle licorice aroma, while plump raisins add bursts of chewy sweetness that keep you reaching for another piece.
I developed this recipe after years of testing, ensuring the bread stays tender yet sturdy enough to hold its shape when sliced.
The secret to success lies in the dough's resting time—allowing it to develop flavor while the raisins plump up for maximum juiciness. You'll work with a simple yeast-based dough that's easy to handle, even for beginners, and the baking process transforms it into golden, fragrant loaves with a crisp crust.
The combination of fennel and raisins creates a flavor profile that's both comforting and sophisticated.
Once baked, this bread becomes a versatile centerpiece for any table. Toast slices with butter for breakfast, pair with soups or salads for lunch, or serve warm with dinner alongside roasted meats.
The raisins stay plump and the fennel's aroma lingers, making every bite feel like a little taste of Italy. Ready in just 2 hours, this recipe delivers restaurant-quality results with minimal effort.
Perfect for holiday gatherings, potlucks, or as a special treat for your family. The dough can be made ahead and refrigerated overnight, so you can focus on other preparations while the bread rises. Let's get started on creating this delightful loaf that will become a staple in your home.
Ingredients for amy's raisin fennel bread
Eight simple ingredients transform into a fragrant loaf with warm anise and sweet raisin swirls.
| Ingredient | Amount | Notes |
|---|---|---|
| All-Purpose Flour 🌾 | 5 cups | Spooned and leveled, not scooped |
| Active Dry Yeast 🍞 | 2 ¼ tsp | One packet, not instant |
| Granulated Sugar 🍚 | ¼ cup | For yeast activation |
| Whole Milk 🥛 | 1 cup | Warmed to 110°F |
| Unsalted Butter 🧈 | ½ cup | Cold, cubed |
| Large Eggs 🥚 | 1 whole | Room temperature |
| Sea Salt 🧂 | 1 ½ tsp | Diamond Crystal preferred |
| Ground Fennel Seeds 🌿 | 2 tsp | Freshly ground for aroma |
| Plump Raisins 🍇 | 1 ½ cups | Soaked in warm water |
| Honey 🍯 | 2 tbsp | For raisin coating |
| Cornmeal 🌽 | ¼ cup | For dusting loaf pan |
The fennel seeds are the heart of this bread—buy whole seeds and grind them fresh for maximum aroma. Penzeys or your local spice shop usually carry them, but the bulk section at Whole Foods works too. If you can't find whole seeds, ground fennel seed in a jar will do in a pinch, but it won't have the same depth of flavor. For the raisins, Golden raisins are traditional, but Thompson seedless work just as well. Soak them in warm water for 10 minutes before mixing—they'll plump up beautifully and stay juicy in every slice. The dough needs time to develop, so don't rush the resting period.
No fennel seeds? Anise seeds are a perfect substitute—they have a similar licorice note. Running short on raisins? Dried cranberries or chopped dates add a different but equally sweet dimension. The milk should be warm but not hot—110°F is ideal for activating the yeast without killing it. If you're making this ahead, the dough can rest in the fridge overnight, which actually enhances the flavor. For the honey coating on the raisins, maple syrup works too, though it has a slightly different sweetness profile. And if you're worried about the dough being too sticky, add 1 tbsp more flour as needed when kneading.
This dough keeps beautifully in the fridge for up to 3 days wrapped tightly in plastic. For longer storage, shape the loaves, wrap them in foil, and freeze for up to 3 months. Thaw at room temperature before baking. The raisins stay plump when baked, but if you want extra moisture, brush the loaf with melted butter right after baking. These loaves are perfect for gifting—wrap them in a pretty cloth and tie with twine for a rustic touch. And trust me, the aroma when it comes out of the oven? Worth every minute of waiting.
Why You'll Love This Recipe
- This bread handles everything: toast for breakfast, sandwiches for lunch, or straight from the oven with jam. I’ve even used it to soak up pasta sauce when I’m too tired to make garlic bread. Between us, it’s my go-to when I forget to plan ahead.
- No-Knead Magic: I swear by this dough—just flour, yeast, milk, and butter tossed together with a wooden spoon. No stand mixer, no overworking, just a few folds and a rise while you watch TV. Honestly, the only effort is remembering to let it proof overnight.
- Sweet & Savory Balance: That first bite? Warm, buttery crust with chewy raisin bursts and a faint anise kick from the fennel seeds. It’s not overly sweet—just enough to make it feel like dessert, even when it’s breakfast. My husband steals slices straight from the loaf.
- Weeknight Workhorse: This bread handles everything: toast for breakfast, sandwiches for lunch, or straight from the oven with jam. I’ve even used it to soak up pasta sauce when I’m too tired to make garlic bread. Between us, it’s my go-to when I forget to plan ahead.
Step-by-step instructions for Amy's raisin fennel bread
Creating this bread is easier than you think—just follow my simple steps for a loaf packed with sweet raisins and aromatic fennel.
Activate the Yeast and Prepare the Raisins
In a small bowl, combine the 1 cup warm whole milk (about 110°F) with the 0.25 cup granulated sugar and 2.25 tsp active dry yeast. Let it sit for 5-10 minutes until frothy—this means your yeast is alive and ready to work. If it doesn’t bubble, start over with fresh yeast.
While that works, soak the 1.5 cups plump raisins in a small bowl of warm water for 10 minutes. Drain and pat them dry, then toss with 2 tbsp honey to coat evenly. This step keeps them moist and sweet throughout baking. The honey also helps them caramelize beautifully in the oven.
Mix the Dough and Develop the Gluten
In a large mixing bowl, whisk together the 5 cups all-purpose flour and 1.5 tsp sea salt. Make a well in the center and add the yeast mixture, 1 whole large egg, and 0.5 cup cold cubed unsalted butter. Mix until a shaggy dough forms.
Knead the dough on a lightly floured surface for 8-10 minutes until smooth and elastic. You’ll know it’s ready when it springs back when poked. If it feels sticky, add a little more flour—just enough to make it manageable. Fold in the honey-coated raisins and 2 tsp ground fennel seeds by hand, pressing them into the dough so they’re evenly distributed.
Let the Dough Rise Until Doubled
Place the dough in a lightly greased bowl, cover with a damp towel, and let it rise in a warm place for 1-1.5 hours or until it’s puffy and nearly doubled in size. The kitchen should feel slightly yeasty—this is a good sign! If your kitchen is cold, turn on the oven light to create a warm environment.
Once risen, gently punch down the dough to release air bubbles. Shape it into a loaf and place it in a 9x5-inch loaf pan dusted with 0.25 cup cornmeal. The cornmeal prevents sticking and adds a subtle crunch to the crust. Let it rise again for 30-45 minutes until it’s just above the pan’s rim.
Bake Until Golden and Hollow-Sounding
Preheat your oven to 375°F. Bake the bread for 35-40 minutes until the top is deep golden brown and the internal temperature reaches 190°F. Tap the bottom of the loaf—it should sound hollow, which means it’s fully baked.
Remove from the oven and let it cool in the pan for 10 minutes before transferring to a wire rack. The bread will firm up as it cools, but the crust will stay tender and slightly crisp. Slice it warm for the best texture—you’ll love how the raisins are plump and the fennel adds a warm, anise-like aroma to every bite.
Pro Tips For Making Amy'S Raisin Fennel Bread
- Warm the Milk First: Cold milk kills yeast faster than you’d think. Heat the whole milk to about 110°F (just warm to the touch) before mixing it with the yeast and sugar—this gives the yeast a fighting chance to activate properly. I used to skip this, and my dough would take twice as long to rise, if it rose at all.
- Toast the Fennel Seeds: If your recipe calls for whole fennel seeds, dry-toast them in a skillet for 30 seconds until fragrant—this deepens their flavor and prevents bitterness. Skip this, and your bread will taste like it’s missing something, even if the seeds are technically there.
- Don’t Over-Knead the Dough: This dough is delicate—knead just until it pulls away from the bowl (about 5-7 minutes by hand). Overwork it, and the gluten tightens too much, making the bread dense instead of light and airy. I learned this after a batch turned out like a brick.
- Use a Thermometer for Proofing: The dough is ready to bake when it’s doubled in size and feels springy when poked—but also check the oven temp. Preheat to 375°F and let it sit for 15 minutes with a thermometer inside; if it’s not 375°F, your bread will bake unevenly. I’ve had batches with a dark crust and a raw center because of this.
Best sauces and condiments for these flavors
Honey Butter Glaze
This is my go-to pairing for this raisin fennel bread—simple yet elegant. Warm 2 tbsp softened unsalted butter with 1 tbsp honey and a pinch of sea salt in a small saucepan over low heat until melted.
Brush generously over warm slices just before serving. The honey enhances the raisins' sweetness while the butter softens the crust beautifully. 🍯
Whole Grain Mustard
For a tangy contrast, serve slices with Dijon-style whole grain mustard. I recommend Maille or Amoy for their rich, peppery depth. Spread a thin layer on each slice before toasting—it cuts through the bread's richness while complementing the fennel's anise notes.
This pairing works especially well for breakfast or brunch.
Soft Goat Cheese
Creamy goat cheese adds a luxurious touch to this bread. Spread 2 oz softened goat cheese (like La Vieille Ferme) on warm slices, then top with a sprinkle of flaky sea salt.
The acidity in the cheese balances the sweet raisins, while the salt enhances the fennel's aromatic qualities. Perfect for elegant gatherings or as a sophisticated snack.
Spiced Jam Pairing
Elevate your bread with a spiced plum or apricot jam (I love Bon Appétit brand). Warm 2 tbsp jam in a small pan with a pinch of ground cinnamon and ½ tsp vanilla extract.
Spread on toasted slices—the warm spices mirror the fennel's anise notes while adding depth. This combination feels like a cozy hug in every bite. 🌿
Herbed Olive Oil
For a Mediterranean twist, drizzle slices with extra virgin olive oil infused with fresh herbs. Combine 3 tbsp olive oil with 1 tbsp chopped fresh rosemary, 1 tsp chopped thyme, and a pinch of red pepper flakes.
Let it steep for 10 minutes before drizzling. The herby oil complements the fennel beautifully while adding a subtle heat that contrasts the sweet raisins.
Cream Cheese Spread
For a classic breakfast option, mix 4 oz softened cream cheese with 1 tbsp honey and ½ tsp ground cinnamon. Spread on toasted bread slices—the sweetness harmonizes perfectly with the raisins, while the cinnamon echoes the fennel's warm notes. This combination is pure comfort food at its best. 🥖
Nutrition facts
Frequently asked questions
Can I substitute raisins with other dried fruits?
While raisins provide that classic sweetness, you can use dried cranberries, chopped dates, or even dried apricots for a different flavor profile. Just soak them in warm water for 10 minutes first to rehydrate, then toss with honey before mixing into the dough. The texture will be slightly different, but the sweet contrast remains delicious.
Why does my dough smell yeasty but isn't rising?
Cold temperatures or dead yeast are usually the culprits. First, check your yeast packet's expiration date—old yeast won't activate. If fresh, try warming your milk to 110°F (like bathwater) and letting the yeast mixture sit for 10-15 minutes in a warm spot (like your oven with the light on). If it still doesn't bubble, your yeast may be inactive.
Can I make this bread without a loaf pan?
Yes! Shape the dough into a free-form round or oval and place it on a parchment-lined baking sheet. Let it rise until puffy, then bake at 375°F for 30-35 minutes until golden. For extra crustiness, brush with melted butter halfway through baking. The texture will be slightly different but still delicious—just expect a denser crumb.
How do I store leftovers to keep them fresh?
Wrap cooled slices tightly in plastic wrap or store in an airtight container at room temperature for 2-3 days. For longer storage, freeze individual slices wrapped in parchment paper for up to 3 months. To revive, toast in a 350°F oven for 5-7 minutes until warmed through—the raisins stay plump!
Can I add nuts to this recipe?
Definitely! Toasted walnuts or pecans add a nice crunch. Chop ½ cup of nuts and fold them into the dough along with the raisins. For extra flavor, toss the nuts with a pinch of salt and cinnamon before adding. Just be aware the bread will have a slightly denser texture from the nuts.