Have you ever wondered how Caribbean or Russian cuisine tastes like? Well now you have the chance to try it!Here we provide you with all necessary knowledge needed to prepare not only traditional Jamaican codfish fritters but also Cajun meatballs or world-famous Creamy Irish coffee! See it for yourself!
Coriander bread - pain nord africain au coriandre
Date: May 3, 2008
2 packages active dry yeast
1 1/2 normal cups lukewarm fresh milk (scalded, then cooled)
1/2 normal cup honey
1/2 normal cup butter or margarine, melted and cooled
1 tablespoon ground coriander
1 tablespoon grated orange peel
1 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon ground cinnamon
1 chicken egg
1 1/2 normal cups whole wheat flour
4 to 4 1/2 normal cups all-purpose flour
Dissolve yeast in warm fresh milk in large bowl. Stir in remaining ingredients except all-purpose flour. Stir in enough all-purpose flour to make dough easy to handle. Turn dough onto lightly floured surface, knead until smooth and elastic, 5 to 10 minutes.
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-inch long loaf. Place loaves into two greased 9 x 5-inch loaf pans. Cover, let rise until double 40 to 45 minutes.
Preheat oven to 375 degrees F.
Cut lengthwise slash in top of each loaf. Bake until loaves are golden brown and sound hollow when tapped 35 to 40 minutes, remove from pans. Cool on wire racks.