While I was at my friend Kemp's house yesterday, I was fortunate enough to partake in the baking of his favorite bread recipe - North African Coriander Bread. The recipe has been passed down from his mother and I am here to share it with you. The bread tastes a bit like hot cross buns - delicious!
Ingredients 1 1/2 cups milk 1/2 cup unsalted butter 1/2 cup honey 2 tbsp dry yeast 1/2 cup warm water 1/2 tsp honey 2 eggs 2 tsp salt 1 1/2 tbsp coriander 1/4 tsp grated ginger 1/2 tsp cinnamon 1/4 tsp grated cloves 1 tbsp grated orange peel 7 cups unbleached white flour
1. In a saucepan, on low heat, warm the milk, butter, and honey until butter has melted. Remove from heat to let cool. [It is important to let the mixture cool before adding to the yeast - high temp kills yeast]
2. In a separate bow, mix the yeast with 1/2 cup warm water and 1/2 tsp of honey. This is called proofing the yeast. It is done to ensure that the yeasts are still alive. Let the mixture sit until it starts bubbling and foaming.
3. In a large bowl, or your stand mixer bowl, combine the yeast mixture, milk mixture, 3 1/2 cups of flour, eggs, salt, coriander, ginger, cinnamon, cloves, orange peel and 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.
4. Once the ingredients are combined, take the dough and knead it on a floured surface until smooth and elastic. Place dough in a lightly oiled bowl, cover with a damp cloth, and let rise until doubled in size (1 hour). [sorry Kemp your face is blurry]
5. After one hour, punch the dough down and divide into 3 balls. Let rise for 10 more minutes. Form the dough into 3 round balls and place into 3 greased loaf pans. Brush the tops with melted butter and let rise again for 45 minutes. Bake in oven at 350 F for 35 - 40 minutes.