Coriander Bread

  • Prep 35 min
  • Total 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

Steps

  • 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 375°F.
  • 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.

  • 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 Facts

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