Recipe for cooking coriander bread - pain nord africain au coriandre

Recipes from Africa :: African Breads

2 pkg. active dry yeast
1 1/2 (one and one-half) c. lukewarm milk (scalded, then cooled)
1/2 c. honey
1/2 c. butter or butter-replacement, melted and cooled
1 Tbsp. ground coriander
1 Tbsp. grated orange peel
1 tsp. salt
1/2 tsp. ground ginger
1/4 tsp. ground cinnamon
1 egg
1 1/2 (one and one-half) c. whole wheat flour
4 to 4 1/2 (four and a half) c. flour

Dissolve yeast in warm milk in large bowl. Stir in remaining ingredients except flour. Stir in enough flour to make dough easy to handle. Turn dough onto lightly floured surface; knead until smooth and elastic, 5-10 mins.

Place in greased bowl; turn greased side up. Cover; let rise until double, about 1 hour. Dough is ready if indentation remains when touched.

Punch dough down; divide into halves. Shape each half into an 8-in. long loaf. Place loaves into two greased 9 x 5-in. loaf pans. Cover; let rise until double — 40 to 45 mins.

Preheat oven to 375 degrees fahrenheit.

Cut lengthwise slash in top of each loaf. Bake until loaves are golden brown and sound hollow when tapped — 35 to 40 mins.; remove from pans. Cool on wire racks.