Buttermilk, Parmesan and braised fennel bread with sweet tomato sauce – Food & Home Magazine

Name: Buttermilk, Parmesan and braised fennel bread with sweet tomato sauce – Food & Home Magazine
Ingredients: Braised fennel; 30ml (2 tbsp) butter; 30ml (2 tbsp) olive/avocado oil; 2 large fennel bulbs, quartered; 250ml (1 cup) orange juice; 250ml (1 cup) vegetable stock; 80ml (1/3 cup) white wine; zest of ½ a lemon; 5 whole black peppercorns; Bread; 500ml (2 cups) cake flour; 15ml (1 tbsp) baking powder; 5ml (1 tsp) salt; 2 large eggs; 300ml buttermilk; 125ml (½ cup) vegetable oil; 80ml (1/3 cup) Parmesan, freshly grated; 3 sprigs fresh rosemary; Sauce; 60ml (¼ cup) water; 1 medium onion, diced; 1 garlic clove, diced; 400g baby tomatoes; 1ml (¼ tsp) chilli flakes; salt and freshly ground black pepper, to taste; Parmesan shavings, to serve

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Buttermilk, Parmesan and braised fennel bread is light, fluffy, and full of delicious savoury flavours. This delicate bread is especially yummy with soup.

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