Coriander Bread Recipe - Pain Nord Africain Au Coriandre Recipe | African Recipes
How to prepare "coriander bread - pain nord africain au coriandre"
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.
