| 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 dissolve Yeast In Warm Milk In Large Bowl. Stir In Remaining Ingredients Except All-purpose Flour. Stir In Enough All-purpose Flour To Make Dough Easy To Handle. Turn Dough Onto Lightly Floured Surface; Knead Until Smooth And Elastic, 5 To 10 Minutes. place In Greased Bowl; Turn Greased Side Up. Cover; Let Rise Until Double, About 1 Hour. Dough Is Ready If Indentation Remains When Touched. punch Dough Down; Divide Into Halves. Shape Each Half Into An 8-inch Long Loaf. Place Loaves Into Two Greased 9 X 5-inch Loaf Pans. Cover; Let Rise Until Double — 40 To 45 Minutes. preheat Oven To 375 Degrees F. cut Lengthwise Slash In Top Of Each Loaf. Bake Until Loaves Are Golden Brown And Sound Hollow When Tapped — 35 To 40 Minutes; Remove From Pans. Cool On Wire Racks. |
