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Coriander Bread
Pain Nord Africain au Coriandre)



  • 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


  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.


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