CORIANDER BREAD
You'll have the best bread basket in town when you fill it with this fragrant, spicy bread.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 3h
Yield 2
Number Of Ingredients 12
Steps:
- 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.
- 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.
- 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.
- Heat oven to 375°F.
- 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.
Nutrition Facts : Calories 175, Carbohydrate 27 g, Cholesterol 25 mg, Fat 1/2, Fiber 2 g, Protein 5 g, SaturatedFat 3 g, ServingSize 1 Slice, Sodium 160 mg
FRESH CORIANDER, GINGER, AND CHILE BREADS
These delicious crepe-like breads are called rava dosa in India. They are made from semolina flour and spiked with chiles, ginger, curry and coriander leaves.
Provided by Food Network
Time 1h40m
Yield Eight dosas, each 9 to 10 inch
Number Of Ingredients 9
Steps:
- You will need a medium-sized mixing bowl, a large castiron or other heavy griddle, a paper towel, a flat wooden spoon or rubber spatula, and a metal spatula.
- In a medium-sized bowl, mix together the semolina, yogurt, chile, gingerroot, curry leaves, coriander leaves, and salt. Add the water a little at a time, stirring while you pour. When all the water has been added and the batter is smooth, cover the bowl and let the batter rest for approximately one hour.
- To cook the breads, heat a large castiron griddle over medium high heat. Lightly oil the surface of the griddle using a paper towel, and reserve the towel for use between each dosa. When the griddle is hot, pour on one-half cup of the batter. As you pour, move in a circle out from the middle, trying to distribute the batter in as large a circle as possible. Immediately after, use the flat back side of a wooden spoon or rubber spatula to move the batter to cover the gaps, trying again to increase the diameter of the dosa. Try to make a circle 9 to 10 inches in diameter.
- Over a medium high heat, the dosa will cook on its first side for one minute and a half. After it has been cooking for one minute, begin to loosen it from the griddle with a sharp-edged spatula. Coax the dosa, don't force it, as it will come off easily from the griddle when it is ready. When ready, flip to the other side.
- The second side will cook in one and a half to two minutes, depending on the thickness of the dosa and the heat of the griddle. You can check the dosa by simply lifting a corner with your spatula. It should have nicely browned spots, but not nearly as uniformly brown as the first side. When ready, remove to a plate. Before starting the second dosa, rub the surface of the griddle with the oily paper towel, or if it's particularly dry, add a little more oil. Continue cooking until all the dosas have been made (they can be stacked one on top of the other when they finish cooking), or serve immediately as they are made, flapjack-style.
AROMA BREAD WITH CORIANDER AND FENNEL
Provided by Maria Speck
Categories Bread Bake Cornmeal Whole Wheat Advance Prep Required
Yield Makes 1 (2-Pound) Loaf
Number Of Ingredients 15
Steps:
- 1 To prepare the dough, start at least 12 hours ahead. Whisk together all the ingredients except the whole grain berries and the water in a large bowl. Scatter the grain berries on top and add almost all the water. Stir with a dough whisk or a wooden spoon until the flour is incorporated. The dough should be wet and sticky to the touch, like firm oatmeal; otherwise, add a bit more water. But don't worry too much about the liquid-to-flour ratio, as this is a forgiving dough. Cover loosely with plastic wrap and let sit at room temperature to ferment for at least 12 hours and up to 18 hours.
- 2 The next day, finish the bread. Sprinkle a linen or cotton kitchen towel (not terry cloth) with cornmeal and generously flour your work surface. Using a bench scraper or a rubber spatula, scrape the stringy, bubbly dough onto the work surface. Using floured hands, fold it exactly 4 times, always toward the center - from the right and from the left, as well as from the top and the bottom. Turn the loaf upside down so the fold is at the bottom, and set it on the kitchen towel. Fold the towel over the loaf to cover, and let sit for about 1 hour.
- 3 After about 30 minutes, position a rack in the bottom third of the oven and preheat to 475°F. Place a 4 1/2- to 5 1/2-quart cast-iron pot or Dutch oven with its lid in the center of the rack. After about 1 hour, your loaf should have nicely risen. (When you press it with your finger about 1/4 inch deep, the dimple should remain; if not, wait 15 more minutes.) But again, don't worry too much - I have sometimes been less than precise and still succeeded.
- 4 Using thick pot holders, carefully remove the cast-iron pot from the oven and place it on a couple of folded kitchen towels (to avoid cracking); uncover. Unwrap the dough, sprinkle with a bit more cornmeal, and invert directly from the kitchen towel into the pot, seam side up (it might look a bit wiggly; that's normal). If the dough doesn't drop into the center, shake the pot once or twice (use caution, it is hot!).
- 5 Cover with the lid and bake for 30 minutes. Uncover and bake until the loaf is nicely browned and an instant-read thermometer inserted into the center registers 200°F, 20 to 25 minutes. Using thick pot holders, remove the loaf from the cast-iron pot and transfer to a wire rack. If you can resist, allow to cool completely, about 3 hours, before cutting the loaf with a sharp serrated knife. And a sharp knife it must be - this is a German-style bread, after all.
GARLIC AND CORIANDER BUTTER BREAD
An interesting bread - more like a roll, really - that my daughter made yesterday. She made in in the "dough" cycle of the breadmaker - it proved far too wet and so we added more flour. The instructions are for hand made and I don't know if this will affect the wetness/dryness. The extra flour wasn't a problem. The salt isn't included in the dough making. This is the one change I would make - I'd add some salt to the dough as well as sprinkling sea salt on top. The breads are quite flat.BTW strong flour is the English name for bread flour. From a recipe card with no name on it.
Provided by Sherrie-pie
Categories Yeast Breads
Time 2h30m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- In a large bowl, mix together the yeast and flour. Make a well in the centre and pour in the water and olive oil.Stir well to form a soft dough. Turn out onto a lightly floured surface and knead for 10 minutes. Place dough in a lightly oiled mixing bowl and cover with clingfilm. Leave to stand in a warm place for 45 - 60 minutes or until doubled in size.
- Turn out dough onto a lightly floured surface and knead for 5 minutes. Cut into 8 equal pieces and roll into 10cm/4inch circles. Put on 20 baking sheets. Cover and leave for 20 minutes. Preheat oven to 220C/425F/Gas7.
- Melt butter in a pan with coriander and garlic. Spoon three quarters over breads. Season with salt. Bake for 25 - 30 minutes until golden. Brush with remaining herb butter. Serve.
- You could add cumin seeds to the dough which will give a spicy sweet flavour which goes well with curries.
Nutrition Facts : Calories 408.9, Fat 17.7, SaturatedFat 6.7, Cholesterol 22.7, Sodium 63.6, Carbohydrate 54.1, Fiber 2, Sugar 0.2, Protein 7.6
More about "coriander bread recipes"
NORTH AFRICAN CORIANDER BREAD - WHATTOMUNCH.COM
From whattomunch.com
Reviews 1Category BakingCuisine American, MorrocanEstimated Reading Time 6 mins
CORIANDER AND GARLIC BREAD RECIPE | FOOD …
From foodfromportugal.com
5/5 (1)Estimated Reading Time 1 min
NORTH AFRICAN CORIANDER BREAD
From bigoven.com
CATEGORY: BREAD - CORIANDER QUEEN
From corianderqueen.com
CORIANDER BUTTERFLAKE BREAD RECIPE - GAYATHRI'S COOK SPOT
From gayathriscookspot.com
SITHKOP004-RECIPES-PAX.DOCX - BREAD UPMA SAVORY SPREAD MADE...
From coursehero.com
CORIANDER BREAD RECIPE - BAKERRECIPES.COM
From bakerrecipes.com
CORIANDER BREAD FOOD - HOMEANDRECIPE.COM
From homeandrecipe.com
INDIAN NAAN BREAD WITH CORIANDER - @CULYZAAR
From culyzaar.com
RECIPES - BETTYCROCKER.COM
From bettycrocker.com
CORIANDER BREAD RECIPE - RECIPES.COM.CO
From recipes.com.co
20 BEST CORIANDER RECIPES EVERYONE WILL LOVE - INSANELY GOOD
From insanelygoodrecipes.com
BREAD WITH CORIANDER - 24 RECIPES - PETITCHEF
From en.petitchef.com
CORIANDER BREAD RECIPES ALL YOU NEED IS FOOD - STEVEHACKS
From stevehacks.com
CORIANDER BREAD - RECIPES - COOKS.COM
From cooks.com
CORIANDER BREAD RECIPE - BAKERRECIPES.COM
From bakerrecipes.com
QUICK CORIANDER FLATBREADS RECIPE | BBQ RECIPES | TESCO REAL FOOD
From realfood.tesco.com
CORIANDER BREAD, BREAD RECIPE, HOW TO | VAHREHVAH
From vahrehvah.com
CORIANDER BREAD RECIPE | BREAD RECIPES | #MINIATURECOOKING
From youtube.com
CORIANDER RECIPES
From allrecipes.com
PEACH CORIANDER BREAD – OUR FAMILIES RECIPES
From ourfamilies.recipes
CORIANDER BREAD RECIPE - THE WORLD RECIPE
From theworldrecipe.com
You'll also love