An il Fustino recipe

For more recipes visit ilfustino.com

Delicious by itself, this bread tastes even better dipped in olive oil

Serves: 4

Fennel-Olive Oil Quick Bread


INGREDIENTS

3 cups, self-rising flour
3 tablespoons, light brown sugar
1 tablespoon, fennel seeds - crushed
2 tablespoons, fennel tops - chopped
1 can, light beer
3 tablespoons, extra virgin olive oil

METHOD

  1. Preheat an oven to 375 degrees. Oil a 9 by 5 inch loaf pan with olive oil
  2. In a bowl, combine the flour, brown sugar, fennel seeds, and fennel tops. Add the beer and beat vigorously with a wooden spoon until well mixed
  3. Pour into the prepared loaf pan and pour the olive oil evenly over the top. Bake until the top is golden, 50 to 55 minutes. Carefully slip it out of the pan and tap it on the bottom; it should sound hollow. Turn out the loaf onto a wire rack to cool.