Coriander Bread RecipeOrigin: America Period: Modern |
Ingredients
2 packages dry, active, yeast 
Coriander Bread Preparation:Method:Dissolve the yeast in the warm milk in a large bowl and allow to stand for five minutes. Stir-in all the remaining ingredients except the plain flour. Now add just enough plain flour to make the dough easy to handle. Tip the dough onto a lightly-floured surface and knead for at least 10 minutes, until smooth and elastic. Place in a greased bowl, cover and place in a warm spot to rise for at least an hour, until the dough has doubled in size. Grease two loaf tins (some 22cm x 13cm x 8cm in size) then knock-back the dough and divide in half. Shape each into a rough loaf shape and place in the loaf pans. Cover and allow to rise in a warm place for an hours, until doubled in size. Cut a lengthways slash in the top of each loaf then place in the centre of an oven pre-heated to 190°C and bake for about 40 minutes, or until the loaves are golden brown and sound hollow when tapped. Remove from the pans and place on wire racks to cool. Store in an air-tight loaf tin or freeze ready for use. |
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