Coriander And Ginger Loaf
|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°)|
|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.
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.