CORIANDER BREAD

Coriander Bread image

You'll have the best bread basket in town when you fill it with this fragrant, spicy bread.

Provided by Betty Crocker Kitchens

Time 3h

Yield 2

Number Of Ingredients 12

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:

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.
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.
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.
Heat oven to 375°F.
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 Facts : Calories 175, Carbohydrate 27 g, Cholesterol 25 mg, Fat 1/2, Fiber 2 g, Protein 5 g, SaturatedFat 3 g, ServingSize 1 Slice, Sodium 160 mg