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Monday, March 03, 2008 Italian Fennel Bread By Article @ 10:55 AM :: 328 Views :: Breads   Italian Fennel Bread 5 lbs. flour 1/2 cup oil (heated slightly) 2 t. sugar 2 t. salt 10 eggs 2 pkgs. dry yeast 1/2 cup fennel seeds Mix all ingredients well with water until consistency feels right. Knead lightly; put in large pan or bowl. Cover and set aside until it doubles in size. Punch down twice. Separate and braid into small mini loaves – it will make several. Put in greased pans; cover and let rise again about 1/2 hour. Brush with egg yolk and bake at 350 degrees until golden brown.