INGREDIENTS

INSTRUCTIONS

2
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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