Garlic and cumin bread

1 Servings

Ingredients

Quantity Ingredient
4 Garlic cloves; unpeeled
1 pack (1 tbs) rapid-rise yeast
1 teaspoon Salt
1½ tablespoon Sugar
2 teaspoons Ground cumin seed (See TIP)
3 cups Bread flour
4 tablespoons Butter
1 cup Milk
1 tablespoon Black caraway seeds (up to 2)
1 Egg mixed with 1 tbs water

Directions

TO FINISH

I heard that you were a good bread baker, so I dug out my old copy of Nathalie Dupree's Matters of Taste. This bread is so good and you can make it with so many different tastes that anyone who bakes bread should have the recipe. You can change the spices from savory to sweet and it will be just perfect every time. Makes 1 loaf Place unpeeled garlic cloves in the microwave and cook on High for 30 seconds to 1 minute, or place separeated cloves in a pan of boiling water for 18 to 20 minutes until soft. Cool under running water; pop out of peel.

Chop finely in the food processor or by hand. Mix the yeast, salt, sugar, cumin seed and 2 cups of the bread flour and place in a bowl with the garlic. Meanwhile, heat the butter and milk together to 125 degrees F. Pour onto the flour mixture to incorporate, then knead to a soft dough, adding flour as needed. Kneading takes about 1 minute in the food processor, 8 to 10 minutes by hand. Shape into a ball.

Put the dough in a greased bowl and turn it to coat; cover with plastic wrap and let rise in a warm place until doubled, about 1 hour. Punch down.

Shape into a round and place on a greased baking sheet. Cut a design on top of the dough with a sharp knife. Do not cover. Let rise again until doubled, uncovered.

Preheat oven to 375 degrees F. Brush dough with the egg mixture and top with caraway seeds. Bake on middle rack of oven for approximately 30 minutes, or until done. Cool on rack. Freezes and doubles well.

TIP: If you can bear the tedium of roasting the cumin seed and grinding it yourself, it is much better than store-bought ground cumin seed.

TIP: Rather than letting the bread rise for the first rise in a greased bowl, use an oiled plastic bag. No bowl to wash! TIP: If bread browns too quickly, slip a piece of foil on top to cover.

Posted to Bakery-Shoppe Digest V1 #230 by Marilyn Warren <willow@...> on Sep 11, 1997

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