Coriander And Ginger Loaf Recipe
Ingredients
| Active dry yeast | 1 | |
| Warm water | 1/4 Cup (16 tbs) | |
| Sugar | 1/4 Cup (16 tbs) | |
| Warm milk | 1 Cup (16 tbs) | |
| Coriander | 3/4 Teaspoon | |
| Salt | 1/2 Teaspoon | |
| Cinnamon | 1/2 Teaspoon | |
| Ginger | 1/4 Teaspoon | |
| Cloves | 1/4 Teaspoon | |
| Vegetable oil | 1/4 Cup (16 tbs) | |
| 1/4 cup peeled orange, roughly pureed | ||
| 1 egg, lightly beaten | ||
| All purpose flour | 3 1/2 Cup (16 tbs) | |
Directions
In a small bowl dissolve the yeast in the warm water.
Add the sugar and let bubble to activate the yeast.
Set aside.
In a large mixing bowl combine the remaining ingredients.
Add the yeast mixture and stir to form a dough.
Turn the dough onto a floured board and knead slowly, adding more flour until the dough is manageable and not sticky.
Place the dough in a greased bowl.
Cover the bowl with a kitchen towel and let the dough rise until doubled in size.
Preheat the oven to 375°.
Punch the dough down.
Shape it into a loaf and place it in a greased 9 x 5-inch loaf pan.
Bake the bread for 50 minutes or until golden brown.
Remove the bread from the pan and let it cool on a wire rack.
Add the sugar and let bubble to activate the yeast.
Set aside.
In a large mixing bowl combine the remaining ingredients.
Add the yeast mixture and stir to form a dough.
Turn the dough onto a floured board and knead slowly, adding more flour until the dough is manageable and not sticky.
Place the dough in a greased bowl.
Cover the bowl with a kitchen towel and let the dough rise until doubled in size.
Preheat the oven to 375°.
Punch the dough down.
Shape it into a loaf and place it in a greased 9 x 5-inch loaf pan.
Bake the bread for 50 minutes or until golden brown.
Remove the bread from the pan and let it cool on a wire rack.
Chef
