Amy’s Raisin Fennel Bread Recipe: Homemade Crust With Sweet Anise Notes

This Amy’s raisin fennel bread recipe delivers a homemade crust with sweet anise notes that elevate any breakfast or brunch spread. The subtle licorice warmth from fennel seeds pairs perfectly with plump raisins, creating a bread that’s both rustic and refined.

I developed this recipe after years of perfecting the balance between tender crumb and crispy crust—it’s the kind of bread that disappears within hours.

The secret lies in the fennel seeds, which infuse the dough with their signature anise flavor without overpowering it. Warm milk and a touch of honey help create a soft, slightly sweet crumb, while the raisins add natural sweetness that complements the savory notes.

This bread bakes up golden brown with a crackly crust, making it ideal for pairing with sharp cheeses, cured meats, or a simple butter slather.

Perfect for weekend baking projects, this recipe yields a loaf that’s just as impressive sliced for toast as it is served whole. The dough requires a 1-hour rise at room temperature followed by a 1-hour proof in the fridge, ensuring maximum flavor development.

With a 350°F oven and 45 minutes of baking time, you’ll have a loaf that smells like a European bakery and tastes even better.

Serve warm with honey butter or save slices for days—this bread freezes beautifully for quick breakfasts. The combination of fennel’s earthy sweetness and raisins’ fruitiness makes it a standout for brunch tables or as a gift-worthy treat. Here’s how to make it perfectly every time.

Ingredients for amy’s raisin fennel bread

Twelve essential ingredients crafting a rustic yet refined bread with anise-infused complexity and plump raisin sweetness.

The fennel seeds are the heart of this recipe—toast them lightly in a dry pan for 30 seconds to deepen their aroma before grinding. Whole Foods or specialty spice shops carry high-quality seeds; avoid pre-ground varieties that lose potency quickly. For the raisins, Trader Joe’s or local bulk bins offer superior plumpness compared to standard supermarket brands. The warm milk should feel like bathwater (110°F) when mixed with yeast to activate it properly. Organic Valley or local dairy options provide richer flavor, though conventional milk works perfectly fine. Store flour and yeast in airtight containers away from heat sources—their freshness directly impacts your bread’s rise and flavor.

No fennel seeds? Anise seeds or star anise powder at half the quantity provides a similar licorice note, though with slightly different complexity. Substituting raisins for dried cranberries or chopped dates changes the sweetness profile but maintains texture. For a gluten-free adaptation, King Arthur gluten-free flour blend works well, though texture will differ. The honey can be replaced with maple syrup or agave nectar for a neutral sweetener, though honey’s floral notes complement the fennel beautifully. If your yeast is old (over 4 months), proof it in warm water with a pinch of sugar first to ensure viability.

This dough requires precise timing—1 hour room-temperature rise followed by 1 hour fridge proof develops optimal flavor. Store completed loaves wrapped in parchment and foil at room temperature for 2-3 days, or freeze slices for up to 3 months. For reheating, wrap slices in damp paper towels and warm in a 350°F oven for 5 minutes. The crust’s crispness peaks when served fresh from the oven, but slices maintain their structure well for toast or charcuterie boards. Portion dough into individual loaves or rolls for flexible serving sizes—this recipe easily adapts to both family meals and gift baking.

Step-by-step instructions for Amy’s raisin fennel bread

Here’s the method—simple yet precise—to craft a rustic loaf with a crisp crust and aromatic fennel-spiced crumb.

In a stand mixer fitted with the dough hook, combine the 1.5 cups warm whole milk, 0.25 cup granulated sugar, and 2.25 teaspoons active dry yeast. Mix on medium speed for 2 minutes until the yeast dissolves completely and the mixture becomes frothy. This step ensures your yeast is fully activated and ready to work.

Add the 5 cups all-purpose flour and 1.5 teaspoons diamond crystal kosher salt to the mixer bowl. With the mixer running on low speed, gradually incorporate the flour until a shaggy dough forms. Scrape down the sides of the bowl as needed to ensure even mixing. The dough will initially appear dry, but it will come together as you work it.

Add the 2 whole large eggs, 0.5 cup unsalted butter (cold and cubed), and 1.5 tablespoons fennel seeds to the mixer. Increase the speed to medium and knead for 5-7 minutes until the dough becomes smooth, elastic, and pulls away from the sides of the bowl. The fennel seeds should be evenly distributed throughout the dough, releasing their anise-like aroma.

If the dough feels too sticky, add 1-2 tablespoons of flour as needed, but avoid overdoing it—this can make the bread dense. The ideal dough should be slightly tacky but not wet, and it should spring back slowly when poked with a finger. This texture ensures a light, airy crumb in your finished loaf.

Transfer the dough to a lightly oiled bowl, cover it with a damp kitchen towel, and let it rise in a warm place for 1-1.5 hours, or until it has doubled in size. While the dough rises, prepare the 1.5 cups plump golden raisins by soaking them in warm water for 10 minutes to plump them up. Drain and pat them dry with a paper towel to remove excess moisture.

This soaking step is crucial—it prevents the raisins from drying out the dough and ensures they distribute evenly throughout the loaf. The warm water also enhances their sweetness, balancing the earthy fennel notes. Once the dough has risen, gently fold the drained raisins into the dough by hand, pressing them lightly into the surface. This step ensures the raisins are embedded rather than clustered.

Turn the dough onto a lightly floured surface and divide it into two equal pieces. Shape each piece into a 10-inch-long log, tapering slightly at the ends. Place the logs onto a baking sheet lined with parchment paper, spacing them 2 inches apart to allow room for expansion. Cover loosely with a towel and let them rise for another 30-45 minutes until they puff slightly.

During this second rise, preheat your oven to 375°F. Just before baking, brush the tops of the loaves with 0.25 cup honey mixed with 1 tablespoon warm water for a glossy finish. Sprinkle evenly with 1 teaspoon coarse sea salt and 0.5 cup cornmeal to create a crisp, golden crust. The honey adds subtle sweetness and helps caramelize the crust, while the cornmeal adds texture and prevents sticking.

Bake the loaves in the preheated oven for 30-35 minutes, rotating the baking sheet halfway through, until the crust is deep golden brown and sounds hollow when tapped on the bottom. The internal temperature should reach 190-200°F—this ensures the bread is fully baked without drying out.

Remove the loaves from the oven and let them cool on a wire rack for at least 1 hour before slicing. This resting period allows the steam inside the bread to escape, preventing a gummy texture. The crust will firm up, and the raisins will soften slightly, releasing their sweetness into the warm, fennel-infused crumb. Serve warm with butter or jam for the ultimate homemade experience.

Serving suggestions for this amy’s raisin fennel bread

Brunch Spreads

This raisin fennel bread shines at brunch tables with its balanced sweetness and aromatic crust. Serve warm slices alongside sharp cheddar and smoked gouda for a savory contrast. I love adding prosciutto-wrapped melon or whipped ricotta with honey drizzle—both pair beautifully with the bread’s fennel notes.

For a vegetarian option, top with herb goat cheese and fresh figs. 🍓

Coffee Pairings

The anise-like warmth from fennel seeds makes this bread a perfect companion to dark roast coffee like Peet’s Major Dickason’s Blend or Death Wish Coffee. The bitterness of the coffee cuts through the bread’s sweetness while enhancing its herbal notes.

For a lighter option, try medium-roast Ethiopian coffee—its floral notes complement the honey and raisins. Serve with a dollop of clotted cream for an elevated experience. ☕

Charcuterie Boards

This bread is a charcuterie star! Arrange slices alongside genoa salami, cornichons, and aged manchego for a Mediterranean-inspired board. The fennel’s licorice notes bridge the gap between salty cured meats and sweet raisins.

I also add marinated olives and dried apricots to deepen the flavor profile. For a rustic touch, sprinkle toasted pine nuts over the board. 🧀

Butter Compounds

Elevate your bread with herb butter or spiced honey butter. Mix softened butter with fresh thyme, minced garlic, and a pinch of fleur de sel for a savory spread.

For sweet applications, blend butter with honey, cinnamon, and crushed pistachios. The butter compounds melt beautifully into the warm bread, enhancing its natural flavors without overpowering them. 🧈

Gift-Worthy Presentation

Wrap cooled loaves in parchment paper and tie with twine for a bakery-style presentation. Add a sprig of fresh rosemary or a small fennel sprig as a decorative touch.

I also include a mini jar of honey butter or spiced jam for an extra giftable component. These bundles make thoughtful presents for holidays or housewarming gifts. 🎁

Meal Prep Adaptations

Slice the bread and store in an airtight container with parchment paper between slices to maintain freshness. Reheat individual portions in a toaster oven at 350°F for 3-5 minutes or wrap in a damp paper towel and warm in the oven.

For on-the-go breakfasts, pack slices with cream cheese and smoked salmon in a bento box for a protein-rich meal. 🥪

Frequently asked questions