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1
Combine flours and set aside.
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2
Combine warm milk, sugar OR molasses and butter.
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3
Measure warm ale into a large bowl.
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4
Sprinkle in yeast; stir until dissolved.
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5
Stir in milk mixture, fennel seed and 4 cups of flour.
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6
Beat until smooth.
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7
Let batter rise in warm, draft free place, until doubled in bulk (about 30 minutes).
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8
Stir batter down; stir in enough additional flour mixture to make a stiff dough.
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9
Turn dough out into a lightly floured board, knead until smooth and elastic (about 12 minutes).
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10
Place dough in a greased bowl, turning to grease top.
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11
Cover, let rise in warm draft free place until doubled in bulk (about 45 minutes).
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12
Punch dough down, divide it in half and shape.
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13
***To Shape Loaves***.
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14
Gently roll each half into a 14x9 inch rectangle.
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15
Starting with the 9 inch side, gently roll the dough (like for a jelly roll), pinch seams closed.
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16
Place each rolled loaf into a greased 9x5x3 inch loaf pan.
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17
***ToMake Rounds***.
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18
Form each dough half into a smooth round ball.
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19
Flatten each ball into a round, about 7 inches in diameter.
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20
Place each round on a greased baking sheet.
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21
After dough has been shaped (into loaves or rounds),cover it and let it rise in warm draft free place until doubled in bulk (about 50 minutes).
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22
Bake at 375u00b0F for about 45 minutes for loaves, 35 minutes for rounds.
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23
Remove bread from baking pans or baking sheets and cool on wire racks.
