Garlic and Cumin Bread

INGREDIENTS

INSTRUCTIONS

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@dowco.com>
on Sep 11, 1997

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