405 Cumin Bread
Description
This article is from the collection of recipes from the Sourdough Mailing List, by David Adams with numerous contributions by others.
405 Cumin Bread
From: NAME: Randy M. Hayman
TEL: (907) 474-6331
ADDR: UACN - U of AK <SXRMH1@AM@ORCA>
This past weekend, I created a Cumin Bread, for a change of pace. It was just
the thing to have alongside the ptarmigan breasts over rice with gravy I had
Saturday night.
Cumin Bread:
3 C Sourdough Sponge
5-6 C White Flour
2 tsp Salt
1 C Water (+/- depending upon consistency of your sponge)
1/2 C grated Parmesan Cheese
1 Tbsp whole Cumin Seeds
2 Tbsp real Butter
Combine Sourdough sponge, Salt, Water, Parmesan cheese, Cumin seeds, and Butter
in your work bowl, mix. Add flour gradually until you have the proper
consistency. Knead well (until gluten has 'formed'). Let rise in covered bowl
until about doubled in bulk, or until a wet finger poked 1/2 inch into dough
leaves a pock mark. Knead again, to remove gas bubbles. Let dough
rest briefly
while the a) pans are buttered, or b) your bake stones are properly dusted with
corn meal. Form into loaves/shapes, and place in/on baking article. Let rise
until about doubled in bulk. Place a pan of water on bottom of oven. Preheat
oven to 375. Bake for ~45 minutes, or until loaves sound hollow when rapped on
the bottom.
The taste of this cumin bread is a slightly chili-ish flavor but not spicy or
hot...the cumin flavors the bread with out overpowering it. Real
good also with
a hearty bean dish.
Randy M. Hayman
I'm the NRA
sxrmh1@orca.alaska.edu
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