Coriander Bread

 

2

packages regular active dry yeast

1 1/2

cups warm milk, (105°F to 115°F)

1 1/2

cups Gold Medal® whole wheat flour

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

1/2

teaspoon ground cinnamon

1

egg

3

to 4 cups Gold Medal® all-purpose flour

• 1 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.
• 2 Turn dough onto lightly floured surface. Knead 5 to 10 minutes or until smooth and elastic. Place in greased bowl; turn greased side up. Cover and let rise in warm place about 1 hour or until double. Dough is ready if indentation remains when touched.
• 3 Grease bottoms and sides of 2 loaf pans, 9x5x3 inches. Punch down dough; divide in half. Shape each half into a loaf, 8 inches long. Place loaves in pans. Cover and let rise in warm place 40 to 45 minutes or until double.
• 4 Heat oven to 375ºF.
• 5 Cut lengthwise slash in top of each loaf. Bake 35 to 40 minutes or until loaves are golden brown and sound hollow when tapped. Remove from pans to wire racks; cool. Store in plastic bag or airtight container at room temperature.