3 cup unbleached, all-purpose
1 flour
1 package dried yeast
1 1/2 tsp salt
1 tsp cumin seed, ground
1 cup plus 3 oz. lukewarm water
A Recipe for
Alexandrian Cumin Bread
Eat little, sleep sound. |
| Iranian Proverb |
The next time you feel like complaining, remember that your garbage disposal probably eats better than 30 percent of the people in the world. |
| Robert Orben |
What's the difference between a boyfriend and a husband? About 30 pounds. |
| Cindy Garner |
This Recipe for Alexandrian Cumin Bread is one of thousands in the Recipes-to-go Bread Cookbook.
You don't sew with a fork, so I see no reason to eat with knitting needles. |
| Miss Piggy, on eating Chinese Food |
If you enjoy this Alexandrian Cumin Bread Recipe - you should enjoy the recipe collections you can find on the websites below:
In Mexico we have a word for sushi: bait. |
| José Simons |
What my mother believed about cooking is that if you worked hard and prospered, someone else would do it for you. |
| Nora Ephron |
This is a recipe for Alexandrian Cumin Bread from the recipe cookbook of Recipes-to-go (Bread)
There are four basic food groups, milk chocolate, dark chocolate, white chocolate, and chocolate truffles. |
| Unknown |
Forget love... I'd rather fall in chocolate! |
| Author Unknown |
The trouble with eating Italian food is that five or six days later you're hungry again. |
| George Miller |
There's too much blood in my caffeine system. |
| Seen on a bumper sticker |
My favorite animal is steak. |
| Fran Lebowitz |
Cookies are made of butter and love. |
| Norwegian Proverb |
1) Place the flour, yeast, salt, and ground cumin in a large mixing
bowl. Blend well. Add the water and mix the dough for 2-3 minutes,
until all the water is absorbed and evenly distributed. The dough
will be damp and very sticky, but no internal dry areas should appear
by the end of the mixing. If they do, mix a few minutes more, or add
a little more water and mix again.
2) Let the dough rest 5 minutes. Now sprinkle 1 or 2 tbsps. flour
over the dough and knead, either in the bowl or on a lightly floured
surface for 5-10 minutes, until the dough is smooth and elastic and
only slightly sticky. Add more flour if needed (e.g. in humid
weather). Let the dough rest for 2 minutes more.
3) The dough should now be very smooth and easy to handle. Knead 30
seconds more, return the dough to the bowl, cover the bowl with a dish
towel or large plate, and let rise at room temperature for at least 3
hours; the dough should almost triple in size.
4) Flour the top of the dough lightly, punch it down, and remove
the dough from the mixing bowl. Form the dough into a rectangular
loaf and place in a well greasad loaf pan, 9-1/4 in. by 5-1/4 in. by
2-3/4 in. Cover with a towel and let rise 1 hr., until nicely risen.
5) Bake in a preheated 400 degree oven for 35 minutes, until
browned on top; the bottom of the bread should sound hollow when
tapped with the finger. Let the bread cool, then serve.
Serves: 1
Alexandrian Cumin Bread Recipe brought to you by Recipes To-Go