Peach, vanilla & fennel seed mini loaves from Golden: Sweet & Savory Baked Delights from the Ovens of London's Honey & Co. (page 189) by Itamar Srulovich and Sarit Packer

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • anya_sf on July 21, 2018

    I made one large loaf, so I baked it at a lower temperature (350 at first, then turned the oven down a bit after 50 minutes); it took about 80 minutes to bake. The loaf was definitely baked through, but was still super moist when sliced, to the point of being wet. Perhaps the amount of peaches should be reduced for a larger loaf. Still, the taste was very nice - the peach flavor really shone, enhanced by the citrus zest. Surprisingly, the fennel wasn't that noticeable; I'd actually use more next time. I would like to make this again, but perhaps with white whole wheat flour, in hopes of making it drier.

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