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North African Coriander Bread
1 1/2 cups milk
1/2 cup unsalted butter
1/2 cup honey
2 envelopes active dry yeast
1/2 cup very warm water
1/2 teaspoon granulated sugar or honey
2 teaspoons salt
1 1/2 tablespoons ground coriander
1/4 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1 teaspoon grated orange rind
7 cups unbleached white flour
Heat milk, butter and honey until butter just melts. Cool to lukewarm.
Sprinkle yeast over warm water mixed with sugar or honey. Let stand 10 minutes until bubbly.
In large bowl, add eggs, salt and spices to 3 cups flour. Stir milk mixture into yeast; then stir both into flour-spice mixture. Beat 200 strokes.
Add 3 1/4 to 4 cups flour until dough holds together and pulls away from side of bowl. Knead dough 10 minutes on a floured surface until dough is soft, yet elastic.
Place in lightly greased bowl, cover and let rise for 1 hour.
Punch dough down, knead lightly and divide into 2 loaves. Place in bread pans or form smooth, round balls on floured cookie tin. Let rise 1 hour until almost doubled.
Bake at 350 degrees F for 45 minutes or until loaves sound hollow when tapped.
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