 |
 |
 African - African Coriander Bread
adapted from Betty Crockers New International Cookbook
|
Description
|
|
|
|
Ingredients
|
- 2 Packages Active Baker's Yeast
- 1 1/2 Cups Lukewarm Milk
- 1 1/2 Cups Whole Wheat Flour
- 1/2 Cup Margarine -- melted and cooled
- 1 Tablespoon Ground Coriander
- 1 Tablespoon Orange Peel -- grated
- 1 Teaspoon Salt
- 1/2 Teaspoon Ground Ginger
- 1/2 Teaspoon Ground Cinnamon
- 1 Medium Egg
- 4 Cups All-Purpose Flour -- or more if needed
|
|
Directions
|
disolve yeast in milk in large bowl. stir in remaining ingredients except all purpose flour. add enough all purpose flour to make dough easy to handle. turn dough onto lightly floured surface and knead 5 to 10 minutes until smooth and elastic. place in greased bowl. turn greased side up and cover. let rise 1 hour or until double size. grease 2 loaf pans. punch down dough and divide in half. shape into 2 eight inch loaves and place in pans. let rise 40-45 minutes in loaf pans. heat oven to 375. cut lengthwise slash in each loaf. bake 35-40 minutes until golden brown. and sound hollow when tapped. remove from pan and let cool on rack. Store in plastic bag at room temp.
|
|
Serves
|
16
|
|
Time to Make
|
0:00
|
Disclaimer: Most of the recipes on this site have been changed from the original. We encourage you to purchase the originals, since they often include better directions and you'll be benefitting the author of the recipe.
|
|
Printer version