Best Cumin Braai Bread Recipes

CUMIN BREAD

Steps:

• Scald the milk. Add honey, oil, salt and cumin seed. Add orange juice (it will curdle) and cool to lukewarm.
• In mixer bowl combine yeast and warm water with sugar and let sit until bubbly.
• Add milk/juice mixture. Add 3 cups unbleached white flour in 1/2 cup increments and beat at medium speed for 2 minutes.
• Mix and rough sift the rye and whole wheat flour to remove coarse bran hulls (which are in homeground but probably not in store bought) and when the 2 minutes are up, add the combined rye and whole wheat flours in half cup increments (this method of adding the flour is important unless you want to make bricks). You are waiting for a shaggy mass that pulls away from sides of bowl.
• Resting: Now turn off the machine and clean up your mess. Oil the bowl for the first rising. Call your mother. Play with the cat. (It's hard to break stride at this point but it's a crucial step.) You want the flours to absorb maximum moisture. Run the machine a few seconds to evaluate the sticky factor and then change to the dough hook.
• Kneading: Machine knead for 8 minutes. Push and shove the dough into the hook, always keeping dough involved. Stay alert or you'll lose the paddle and your hand. Frequent finger sprinkles of unbleached white flour keep the stickiness in control. Don't leave the machine unattended since the dough may look smooth and elastic and grasp the hook naturally and in another second it turns viciously sticky and avoids the hook.
• Turn dough out to a lightly floured counter space. Hand knead until you are satisfied with the dough.
• First rise: Lightly oil a bowl, turn the dough in it and cover with plastic wrap. Allow the dough to rise until it is at least doubled.
• Prepare for baking: Place a baking stone (or clay tiles that can be used for bread baking) in your oven. Turn on oven to 400.
• Shape the loaf: Turn out to a floured counter top and knead out any air bubbles. Then form the loaf into a football shape. (Beginning bread bakers should consult a good article or book to learn how to shape free-form loaves, or get an experienced bread-baking friend to show you how.).
• Second rise: Set up the bread's "home" for the second rise. You can use parchment paper on a peel (huge wooden paddle) but an inverted cookie sheet will do. Sprinkle parchment paper with cornmeal. Gently place dough in the center and cover with a terrycloth towel. (Don't worry about weight of towel -- yeast is mighty strong at this point.) Leave loaf until it is nearly double (about 25 minutes or more). UNDER rising is better since, if it rises too high, it will not oven spring and it may even collapse. Over-rising on first rise can be a blessing. On second rise, too high is a disaster.
• Slashing the loaf: Before putting in oven, with a single edge razor blade, make three long slashes. Don't do a direct north/south (ceiling to floor) slash but rather keep the blade almost parallel to the floor. This way the slashed dough will fold out and be even rather than form gullies.
• Baking: With a minimum of vibration, carefully slide the dough AND the paper into the oven.
• After 15 minutes it will be possible to gently pull the paper out (it will start to brown) and change position of the loaf which should have sprung in the oven. Be gentle, the crust is extremely fragile at this stage and if you break it, the steam will escape and it won't cook chewy.
• Turn the heat down to 350 and let it bake another 40 minutes or so. Occasionally change the loaf's position because of oven hot spots. After 40 minutes lift loaf and tap bottom. If it sounds hollow it is done. If you have any doubt, return to oven another 5 minutes or so.
• Remove to a wire rack (a spare cold oven rack will do). Let cool.

CUMIN FLATBREAD

Steps:

• Place warm water in bowl of heavy-duty mixer. Sprinkle yeast over and stir to combine. Let stand 10 minutes. Add oil, lemon peel, salt and ground cumin. Using dough hook attachment, gradually beat in flour. Continue beating 5 minutes. Turn out dough onto lightly floured work surface and knead until smooth dough forms, about 2 minutes (dough will be very soft).
• Lightly oil large bowl. Add dough; turn to coat. Cover with plastic and let rise in warm draft-free area until doubled in volume, about 1 hour.
• Preheat the oven to 400°F Line 12x18-inch baking sheet with heavy-duty foil. Brush foil with oil. Place dough in pan. Using fingertips, press out dough, covering pan completely (dough will be very thin). Sprinkle with cumin seeds and sesame seeds. Bake until golden, about 30 minutes. Loosen bread from foil. Serve warm or at room temperature.

CUMIN QUICK BREAD

Steps:

• In a large bowl stir together the flour, the sugar, the baking powder, the ground cumin, the cuminseed, the mustard, and the salt. In a bowl whisk together the eggs, the milk, and the oil and stir the mixture into the flour mixture, stirring the batter until it is just moistened. Pour the batter into a well-buttered loaf pan, 11 by 4 1/2 by 2 3/4 inches, or 9 by 5 by 3 inches, and b it in the middle of a preheated 350°F oven for 1 hour to 1 hour and 10 minutes, or until a tester comes out clean. Let the bread cool in the pan on a rack for 15 minutes, turn it out onto the rack, and let cool completely.

CUMIN NAN

Steps:

• To make the dough, combine all the dough ingredients except the water in a food processor and process for 30 seconds.
• (or whiz in a blender.) With the machine running, gradually add the water in a thin stream through the feeder tube.
• Pulse on and off until the dough forms a soft ball.
• Transfer the dough to a floured board.
• Knead for 5 minutes by hand, sprinkling with flour as needed to prevent sticking.
• The dough should be very soft and pliable.
• Lightly flour a plastic bag.
• Place the dough in the bag, seal it, and let it sit 15 to 20 minutes in a warm, dark place.
• Prepare your grill.
• Keep it covered to build an intense heat.
• Combine the glaze ingredients and reserve.
• Remove the dough from the bag and cut it into 6 equal pieces.
• On a floured board, roll each piece into a circle as thin as a flour tortilla and about 8 inches in diameter.
• (The circle need not be perfect, and a few holes are just fine).
• As each piece is rolled, brush it lightly with the glaze and place it glazed-side down onto the grill.
• When all of the dough has been placed on the grill, cover the grill and bake for 1 1/2-5 minutes, depending on heat, then brush the tops with the glaze, flip, and brown the other side.
• There should be bubbles and brown patches on both sides when the bread is done.
• Enjoy!

OLIVE QUICK BREAD WITH CUMIN AND OREGANO

Steps:

• Preheat oven to 350°F
• Coat a 9x5-inch loaf pan or a baking sheet with oil or nonstick spray.
• Combine flour, baking powder, salt, oregano, and cumin in a medium-sized mixing bowl. Stir with a fork or whisk to distribute.
• Add beaten egg, milk, and oil. Stir until moistened. Stir in olives and nuts if using.
• Smooth dough into 9x5-inch loaf pan, or form dough into a ball shape, place on pan, and flatten into a round about 3 inches high and 8 or 9 inches in diameter. Brush a little olive oil on the top if desired.
• Bake about 40 minutes, or until brown and knife inserted into the center comes out clean.

KITTENCAL'S EASY GRILLED BREAD

Steps:

• Slice the French bread diagonally into about 3/4-inch slices or as thick as desired.
• Brush both sides of each slice with olive oil or melted butter.
• Sprinkle one side of the slice lightly with kosher salt, black pepper and garlic powder if using.
• Place seasoned side down on the grill.
• Grill over medium heat until lightly toasted about 1-3 minutes, cooking time will depend on how hot your grill is (check frequently to avoid burning).
• Using long tongs turn the bread over and season with salt, pepper and garlic powder; grill until toasted.