Uno Problemo

Ok, here is my problem.  I bought this fennel/anise bulb at superstore today and I'm not sure what to do with it.  In case you're wondering superstore calls this anise and bonappetit calls this fennel, who is right we are not sure.  My real problem is not that I don't know what to make with this, it is that I went into a grocery store without a clearly defined list.  When I do that I always make impulse buys on things that we don't actually need but I think look cool or might taste good.  I went in to superstore to get one thing, evaporated milk for pumpkin pie and came out with swiss chard and a fennel bulb.  The swiss chard was because it tastes fantastic and the fennel because I have never used it in cooking before but I think it should taste good.  Anyways, I have three recipes that I have to decide between for the fate of this fennel bulb they are; braised fennel, fennel and green beans or pork marinated in fennel.  If you want you please leave a comment on what I should do below.  

An Interesting Taste to a Traditional Accompaniment

Hello again world.  I got buns on my brain, actually it's more like bread but when I read that line from a Stephanie Plum book today I knew I had to incorporate it into my post.  I am so sorry Janet Evanovich, I give you full credit for that line, it suits Lula to a t by the way.  I should probably carry on and quit holding you back from today's recipe... I know the suspense is probably killing you.  This recipe only came into my repertoire because of the best social teacher I ever had in grade 10.  He assigned a project to make a cookbook of the common social studies terms and explain the recipes and certain procedures that would make that recipe describe that word.  Anyways the end result of this long and probably boring story to you guys is that I couldn't find a recipe that would fit the word, melting pot.  That being said I hit the high road and went to the favourite homework hub of an average teenager, google and found this recipe.  Today I give it to you because I think it would accent the curry carrot soup of the previous blog quite nicely.  Without further adieu I give you, curried wheat bread.

Curried Wheat Bread

Ingredients

- 1 Tbsp                   Active dry yeast

- 2 1/2 Tsp               Curry Powder
- Pinch                     Tumeric
- 1/2 cup                  Warm water
- 3/4 cup                  Warm whole milk
- 1 Tbsp                   Honey


- 2 Tbsp                  Vegetable oil
- 2 tsp                      Salt
- 1 cup                    Whole wheat flour
- 2 - 2 1/4 cups        Bread flour

Preparation

In a large bowl combine the yeast, curry, tumeric, water, milk and honey.  Let stand for five minutes, until the mixture is foamy to ensure the yeast is active.  Stir in the vegetable oil, salt, whole wheat and bread flour, enough until it pulls nicely away from the sides.  Turn the dough onto a floured surface and knead until elastic.  Cover and let stand until double its size approx. an hour and a half.   Knock the dough back and shape into an oblong loaf.  Dust with flour and bake in a 375 degree F oven for 30-35 minutes, or when you knock on the top of the loaf and it sounds hollow.