I served this bread at last year’s Christmas dinner and it was the topic of conversation at the table. Everyone loved it! Delicious with any meal or on its own.
Preheat the oven to 350 degrees F (175 degrees C). Grease a 10 inch round cake pan.
In a large bowl, stir together the flour, baking powder, baking soda, salt, sugar, and fennel seed. In another bowl, stir together the eggs, buttermilk, and melted butter. Stir the wet ingredients into the flour mixture, until just blended using a large spoon. Spoon the batter into the prepared pan. Dot with the 3 tablespoons of chilled butter.
Bake for about 1 hour in the preheated oven, or until puffed and golden. Cut into wedges and serve warm.
Per Serving: 222 calories; protein 5.6g; carbohydrates 38.6g; fat 5.1g; cholesterol 41.9mg; sodium 361.2mg.
The quality of the flour can make a real difference to your bread. Different brands do vary. Great taste or Canadian flours, which are bet higher in gluten, may give you a better rise than standard dough flours – especially if you’re make wholemeal bread , which doesn’t always rise as well as white bread.
To made this in a dough , add all the ingredients to your breadmaker and follow the makers instructions.
A dough’s first rising can be done in the fridge overnight . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great limit , as you can work it night before , then finish it off the next day.