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Recipe Name: Alexandrian Cumin Bread Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Breads Comments:
Preparation Time:
Number of Servings: 1

3 Cup(s) Unbleached, all-purpose
1 Dried yeast
1 1/2 Teaspoon(s) Salt
1 Teaspoon(s) Cumin seed, ground
1 Cup(s) Plus 3 oz. lukewarm water
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. 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. 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. 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. 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. From Gemini's MASSIVE MealMaster collection at

Nutrition (calculated from recipe ingredients)
Calories: 2510
Calories From Fat: 60
Total Fat: 7.2g
Cholesterol: 0mg
Sodium: 3505.5mg
Potassium: 773.9mg
Carbohydrates: 525.6g
Fiber: 18.8g
Sugar: 1.9g
Protein: 71.4g

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