Coriander Bread

You'll have the best bread basket in town when you fill it with this fragrant, spicy bread.
2 packages regular active dry yeast
 
Ingredients
1 1/2 cups warm milk, (105.F to 115.F)
1 1/2 cups Gold Medal whole wheat flour
1/2 cup honey
1/2 cup butter or margarine, melted and cooled
1 tablespoon ground coriander
1 tablespoon grated orange peel
1 teaspoon salt
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1 egg
4 to 4-1/2 cups Gold Medal all-purpose flour

Directions
1. Dissolve yeast in warm milk in large bowl. Stir in remaining ingredients except all-purpose flour. Stir in enough all-purpose flour to make dough easy to handle.

2. Turn dough onto lightly floured surface. Knead 5 to 10 minutes or until smooth and elastic. Place in greased bowl; turn greased side up. Cover and let rise in warm place about 1 hour or until double. Dough is ready if indentation remains when touched. 

3. Grease bottoms and sides of 2 loaf pans, 9x5x3 inches. Punch down dough; divide in half. Shape each half into a loaf, 8 inches long. Place loaves in pans. Cover and let rise in warm place 40 to 45 minutes or until double. 

4. Heat oven to 375.F.
 
5. Cut lengthwise slash in top of each loaf. Bake 35 to 40 minutes or until loaves are golden brown and sound hollow when tapped. Remove from pans to wire racks; cool. Store in plastic bag or airtight container at room temperature. 


Source:  Betty Crocker