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Coriander Bread

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Betty Crocker Kitchens
Updated Mar 7, 2013
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You'll have the best bread basket in town when you fill it with this fragrant, spicy bread.

Coriander Bread

  • Prep Time 35 min
  • Total 3 hr 0 min
  • Servings 2
  • Ingredients 12
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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
Make With
Gold Medal Flour

Instructions

  • Step 
    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.
  • Step 
    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.
  • Step 
    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.
  • Step 
    4
    Heat oven to 375°F.
  • Step 
    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.

Nutrition

175 Calories
6 g Total Fat
5 g Protein
27 g Total Carbohydrate

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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