Amy's Raisin Fennel Bread Recipe: Anise-Infused Sweetness With Crunchy Crust

This Amy's raisin fennel bread recipe delivers anise-infused sweetness with a crunchy crust that becomes the star of any table. The subtle licorice notes from fennel seeds pair perfectly with plump raisins, creating a bread that's both comforting and sophisticated.

I developed this recipe after years of baking, perfecting the balance between tender crumb and golden crust.

The secret lies in the dough's resting time—letting it develop slowly creates a lighter texture and deeper flavor. You'll work with simple ingredients like all-purpose flour, yeast, and a touch of honey, but the fennel seeds and raisins transform this into something special.

The bread bakes up with a beautiful golden crust that's crisp yet gives way to a soft interior.

What makes this recipe stand out is how versatile it is—serve it fresh from the oven with butter, toast it for breakfast, or pair it with soups and stews. The aroma alone will have everyone gathered around your kitchen.

With just 30 minutes of active time and 2 hours of proofing, you'll have a loaf that tastes like it came from a bakery.

Once baked, the bread stays fresh for days when stored properly, making it perfect for meal prep or gifting. The combination of sweet raisins and aromatic fennel creates a flavor profile that's both familiar and exciting. Let's get started on this foolproof recipe that will become a household favorite.

Ingredients for amy's raisin fennel bread

Simple ingredients transform into aromatic raisin fennel bread with golden crust and tender crumb.

The fennel seeds are the heart of this recipe—toast them lightly in a dry pan before adding to the dough to unlock their aromatic potential. Penzeys Spices sells high-quality fennel seeds, but the bulk section at Whole Foods or Trader Joe's usually has good options. Look for seeds that smell fresh and vibrant, not stale. Raisins should be plump, not shriveled—Sun-Maid or organic brands work best. For the flour, King Arthur or Bob's Red Mill all-purpose flour creates the perfect crumb texture. The butter matters too—Plugrá or Land O'Lakes unsalted butter gives the best flavor without overpowering the fennel's delicate anise notes.

No fennel seeds? Anise seeds work in a pinch—use the same amount. Short on raisins? Chopped dried apricots or dates add a similar sweetness. The yeast is non-negotiable, but if you're in a rush, rapid-rise yeast cuts proofing time by half. For the milk, any whole milk works, but if you're lactose intolerant, unsweetened almond milk in the same quantity keeps the dough tender. The honey can be swapped for maple syrup if you prefer a deeper flavor. And if you can't find sesame seeds, poppy seeds or everything bagel seasoning add a nice texture contrast.

Proof the dough in a lightly greased bowl covered with a damp towel—this keeps it from drying out. The dough doubles in size during the 2-hour proof, so don't rush it. For storage, wrap the baked loaf in parchment paper and a clean kitchen towel to keep it moist for 3-4 days. Freeze slices for up to 3 months by wrapping them individually in plastic wrap. To revive, toast in a 375°F oven for 5-10 minutes until crispy again. The crust stays crunchy for days if stored properly—perfect for meal prep or gifting.

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

Here's how to craft this aromatic, sweet-savory loaf with a crisp crust and tender crumb.

In a small bowl, combine the 1 cup warm water (about 110°F—it should feel warm to your wrist but not hot), 0.25 cup granulated sugar, and 2.25 tsp active dry yeast. Let this sit for 5-10 minutes until frothy. This tells you your yeast is alive and ready to work.

In the bowl of a stand mixer fitted with the dough hook attachment, combine the 4 cups all-purpose flour (sifted to avoid dense texture), 1.5 tsp sea salt, and 2 tsp fennel seeds. Mix on low speed until just combined. Add the yeast mixture and 0.25 cup honey, mixing until a shaggy dough forms. The honey here not only sweetens but also helps feed the yeast for better rise.

Add the 1 whole large egg, 0.25 cup whole milk, and 0.5 cup cold unsalted butter (cut into cubes) to the mixer. Knead on medium speed for 5-7 minutes until the dough becomes smooth and elastic, pulling away from the sides of the bowl. The butter should be fully incorporated but not melted.

If the dough feels too sticky, gradually add 1-2 tablespoons of flour until it comes together cleanly. You want a dough that's soft but not wet—it should spring back when poked. The cold butter creates pockets of flavor that release during baking, giving that signature flaky texture.

Lightly grease a large bowl with butter and place the dough inside. Cover with a damp kitchen towel and let rise in a warm place for 1-1.5 hours, or until doubled in size. The kitchen should feel warm—if it's cool, place the bowl near a turned-off oven with the light on to create warmth.

Once doubled, gently punch down the dough to release air. In a small bowl, combine the 1 cup plump raisins with 1 tablespoon honey and 1 teaspoon warm water. Let them soak for 5 minutes to plump up. Fold these into the dough by hand, pressing gently to distribute evenly. The raisins should be spread throughout without clustering.

Divide the dough into 4 equal pieces (about 8 ounces each) and shape into smooth, round loaves. Place them in a greased 9x5-inch loaf pan, spacing them evenly. Cover again and let rise for another 45-60 minutes until puffy and just touching the top of the pan. The dough should feel springy when pressed gently.

Preheat your oven to 375°F while the dough rises. This ensures the oven is hot enough to create that beautiful crust. Brush the tops of the loaves with a bit of melted butter and sprinkle with 2 tbsp sesame seeds for added texture and nutty flavor.

Bake for 25-30 minutes until the bread is deep golden brown and sounds hollow when tapped on the bottom. The internal temperature should reach 190-200°F. Rotate the pan halfway through baking for even browning.

Remove from the oven and let cool in the pan for 10 minutes before transferring to a wire rack. The bread will firm up as it cools, making it easier to slice. For the best flavor, let it cool completely before slicing. The crust should be crisp, the crumb tender, and the aroma should fill your kitchen with warm, spiced sweetness.

Wine and beer pairings for these flavors

Sweet Wine Pairings

This raisin fennel bread’s honeyed sweetness and anise notes call for wines with complementary fruit and floral profiles. A Moscato d'Asti from Italy—light, fizzy, and bursting with peach and apricot—cuts through the bread’s richness while enhancing its caramelized crust.

I love pairing it with La Giustiniana or Saracco brands, which balance the fennel’s licorice undertones with bright acidity. 🍷

Spiced Beer Matches

For beer lovers, a Belgian Witbier like Hoegaarden or Stella Artois works beautifully—their coriander and orange peel notes mirror the bread’s fennel and raisin flavors. The effervescence also cleanses the palate between bites.

If you prefer darker options, try a German Dunkelweizen with banana and clove hints to deepen the spiced sweetness.

Bold Red Contrasts

Surprisingly, a Pinot Noir with 10-15% alcohol stands up to the bread’s complexity. Look for California or Oregon bottles with cherry and vanilla notes—brands like La Crema or Meiomi elevate the dish without overpowering it. The wine’s earthiness complements the fennel, while its acidity balances the honeyed raisins.

Non-Alcoholic Options

Skip the alcohol? A sparkling apple cider like Martinelli’s or a ginger beer (e.g., Feather) adds effervescence and spice to match the bread’s warmth. For a more elegant touch, try San Pellegrino Aranciata Rossa—its blood orange and citrus flavors harmonize perfectly with the fennel’s anise notes.