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Prep 35min
Total3hr0min
Servings2
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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
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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.
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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.
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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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