Coriander Bread

You'll have the best bread basket in town when you fill it with this fragrant, spicy bread.

  • Prep Time 35 min
  • Total Time 3 hr 0 min
  • Servings 2

Ingredients

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.

Expert Tips

Tiny, yellowish tan coriander seeds have a flavor that resembles a blend of lemon, sage and caraway.

Dough rises best when yeast is at the right temperature. A thermometer can help you ensure that the milk is 105°F to 115°F.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Slice
Calories
175
(
Calories from Fat
55 ),
% Daily Value
Total Fat
6 g
6 %
(Saturated Fat
3 g,
3 %
),
Cholesterol
25 mg
25 %;
Sodium
160 mg
160 %;
Total Carbohydrate
27 g
27 %
(Dietary Fiber
2 g
2 %
),
Protein
5 g
5 %
;
% Daily Value*:
Vitamin A
4%;
Vitamin C
0%;
Calcium
2%;
Iron
8%;
Exchanges:
2 Starch; 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.