Ingredients Jump to Instructions ↓

  1. 1 package (16 ounces) hot roll mix

  2. 1 cup whole wheat flour

  3. 2 teaspoons fennel seed, crushed, divided

  4. 1-1/3 cups water

  5. 2 tablespoons butter

  6. 1 egg

  7. 3/4 cup shredded Swiss cheese

  8. 1 teaspoon 2% milk

Instructions Jump to Ingredients ↑

  1. In a large bowl, combine the contents of the roll mix and yeast packets with the whole wheat flour and 1-1/2 teaspoons fennel seed. In a small saucepan, heat water and butter to 120°-130°. Add to dry ingredients; beat just until moistened. Add egg; beat until blended. Turn onto a floured surface. Knead in cheese until dough is smooth and elastic, about 4-6 minutes. Pat dough into a greased 9-in. square baking dish. Cover and let rise in a warm place until doubled, about 25 minutes. Brush with milk and sprinkle with remaining fennel seed. Bake at 350° for 30-35 minutes or until golden brown. Cool for 15 minutes before removing from pan to a wire rack. Cut bread into four squares; cut each into three wedges. Yield: 1 loaf (12 slices).


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