Recipe for cooking north african coriander bread

Recipes from Africa :: African Breads

1 1/2 (one and one-half) c. milk
1/2 c. unsalted butter
1/2 c. honey
2 envelopes active dry yeast
1/2 c. very warm water
1/2 tsp. sugar or honey
2 eggs
2 tsp. salt
1 1/2 Tbsp. ground coriander
1/4 tsp. ground ginger
1/2 tsp. ground cinnamon
1/4 tsp. ground cloves
1 tsp. grated orange rind
7 c. unbleached white flour

Heat milk, butter and honey until butter just melts. Cool to lukewarm.

Sprinkle and distribute yeast over warm water mixed with sugar or honey. Let stand 10 mins. until bubbly.

In large bowl, add eggs, salt and spices to 3 c. flour. Stir milk mixture into yeast; then stir both into flour-spice mixture. Beat 200 strokes. Add 3 1/4 to 4 c. flour until dough holds together and pulls away from side of bowl. Knead dough 10 mins. on a floured surface until dough is soft, yet elastic. Place in lightly greased bowl, cover and let rise 1 hour.

Punch dough down, knead lightly and divide into 2 loaves. Place in bread pans or form smooth, round balls on floured cookie tin. Let rise 1 hour until almost doubled. Bake at 350 degrees fahrenheitor 45 mins. or until loaves sound hollow when tapped.