NORTH AFRICAN CORIANDER BREAD RECIPE (print)
1 1/2 cups milk
1/2 cup butter, unsalted
1/2 cup honey
2 tbsp dry yeast
1/2 cup warm water
1/2 tsp honey
6 1/2 cups unbleached white flour
2 tsp salt
1 1/2 tbsp coriander
1/4 tsp ginger
1/2 tsp cinnamon
1/4 tsp grated cloves
1 tbsp grated orange peel
In a saucepan, on low heat, warm the milk, butter, and honey until the butter has melted. Remove from heat and let cool. It is important to let the mixture cool before adding to the yeast, because a high temperature will kill the yeast.
In a large bowl, or in a stand mixer bowl, combine the yeast mixture, milk and butter mixture, 3 1/2 cups of flour, eggs, salt, coriander, ginger, cinnamon, cloves, and orange peel. Beat for 2 minutes with either the dough hook for a stand mixer or with a wooden spoon. Gradually add 3 more cups of flour.
Once the ingredients are combined, take the dough and knead it on a floured surface until smooth and elastic, approximately 10 minutes. Place dough in a lightly oiled bowl, cover with a damp cloth, and let rise until doubled in size, approximately one hour.
After one hour, punch the dough down and divide into 3 balls. Place the dough onto a baking sheet and cover with a damp towel. Let rise for 10 minutes. Place each dough piece into 3 separate well oiled loaf pans. Brush the tops with melted butter and let rise again for 45 minutes. Preheat the oven to 350 F and bake for 35 - 40 minutes, or until top has browned.