International Recipes

Coriander Bread
Pain Nord Africain au Coriandre)

No Photo

Ingredients

  • 2 packages active dry yeast
  • 1 1/2 cups lukewarm milk (scalded, then cooled)
  • 1/2 cup honey
  • 1/2 cup butter or margarine, melted and cooled
  • 1 tablespoon ground coriander
  • 1 tablespoon grated orange peel
  • 1 teaspoon salt
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cinnamon
  • 1 egg
  • 1 1/2 cups whole wheat flour
  • 4 to 4 1/2 cups all-purpose flour

Instructions

  1. Dissolve yeast in warm milk in large bowl.
  2. Stir in remaining ingredients except all-purpose flour.
  3. Stir in enough all-purpose flour to make dough easy to handle.
  4. Turn dough onto lightly floured surface; knead until smooth and elastic, 5 to 10 minutes.
  5. Place in greased bowl; turn greased side up. Cover; let rise until double, about 1 hour. Dough is ready if indentation remains when touched.
  6. Punch dough down; divide into halves. Shape each half into an 8 inch long loaf.
  7. Place loaves into two greased 9 x 5 inch loaf pans.
  8. Cover; let rise until double, 40 to 45 minutes.
  9. Heat oven to 375 degrees F.
  10. Cut lengthwise slash in top of each loaf.
  11. Bake until loaves are golden brown and sound hollow when tapped, 35 to 40 minutes; remove from pans.
  12. Cool on wire racks.


God's Rainbow - Noahic Covenant