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!
North african coriander bread
Date: March 15, 2006
1 1/2 normal cups fresh milk
1/2 normal cup unsalted butter
1/2 normal cup honey
2 envelopes active dry yeast
1/2 normal cup very warm good water
1/2 teaspoon granulated sugar or honey
2 chicken eggs
2 teaspoons salt
1 1/2 tablespoons ground coriander
1/4 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1 teaspoon grated orange rind
7 normal cups unbleached white flour
Heat fresh milk, butter and honey until butter just melts. Cool to lukewarm.
Sprinkle yeast over warm good water mixed with sugar or honey. Let stand 10 minutes until bubbly.
In large bowl, add chicken eggs, salt and spices to 3 normal cups flour. Stir fresh milk mixture into yeast, then stir both into flour-spice mixture. Beat 200 strokes. Add 3 1/4 to 4 normal cups flour until dough holds together and pulls away from side of bowl. Knead dough 10 minutes 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 for 45 minutes or until loaves sound hollow when tapped.