You are here

Coriander And Ginger Loaf

Western.Chefs's picture
  Active dry yeast 1 Tablespoon (1 Package)
  Warm water 1⁄4 Cup (4 tbs) (At 115°)
  Sugar 1⁄4 Cup (4 tbs)
  Warm milk 1 Cup (16 tbs) (At 115°)
  Coriander 3⁄4 Teaspoon
  Salt 1⁄2 Teaspoon
  Cinnamon 1⁄2 Teaspoon
  Ginger 1⁄4 Teaspoon
  Cloves 1⁄4 Teaspoon
  Vegetable oil 1⁄4 Cup (4 tbs)
  Peeled orange 1⁄4 Cup (4 tbs), roughly pureed
  Egg 1 , lightly beaten
  All purpose flour 3 1⁄2 Cup (56 tbs)

In a small bowl dissolve the yeast in the warm water.
Add the sugar and let bubble to activate the yeast.
Set aside.
In a large mixing bowl combine the remaining ingredients.
Add the yeast mixture and stir to form a dough.
Turn the dough onto a floured board and knead slowly, adding more flour until the dough is manageable and not sticky.
Place the dough in a greased bowl.
Cover the bowl with a kitchen towel and let the dough rise until doubled in size.
Preheat the oven to 375°.
Punch the dough down.
Shape it into a loaf and place it in a greased 9 x 5-inch loaf pan.
Bake the bread for 50 minutes or until golden brown.
Remove the bread from the pan and let it cool on a wire rack.

Recipe Summary


Rate It

Your rating: None
Average: 4.1 (14 votes)


Coriander And Ginger Loaf Recipe