Prep 20 mins
Cook 1 hr 50 mins
African sweet bread. Serve warm with butter.
- 1 tablespoon active dry yeast
- 1⁄4 cup lukewarm water
- 3 tablespoons egg whites
- 1⁄3 cup local wildflower honey
- 1 1⁄2 teaspoons ground coriander
- 1⁄2 teaspoon ground cinnamon
- 1⁄4 teaspoon ground cloves
- 1 teaspoon sea salt
- 1 cup lukewarm 2% low-fat milk
- 6 tablespoons melted light margarine
- 5 cups white whole wheat flour
- In smal1l bowl, sprinkle yeast over warm water. Let stand 3 minutes, then stir to dissolve.
- Set in warm place 5 minutes; should double in volume. If it doesn't, repeat procedure.
- Combine egg whites, honey, coriander, cinnamon, cloves, and salt in deep bowl, mixing until smooth.
- Add yeast mixture, milk, and 5 tablespoons melted margarine. Beat until well blended. Stir in 4-4 1/2 c flour (1/2 cup at a time), until it is too stiff to stir. (You may not need all ofthe flour).
- On lightly floured board, knead dough. Add remaining flour as necessary to prevent sticking. Knead 5 minutes.
- Place in large, greased bowl. Cover with damp cloth and let sit in warm place for 90 minutes.
- Grease baking sheet with 1 tablespoon margarine.
- Punch down dough and knead again for 3 minutes.
- Shape into a round, and place on baking sheet.
- Preheat oven to 325°F.
- Let rise 10 minutes while oven preheats.
- Bake 1 hour until top is crusty and light golden brown.
I used to make this for a roommate of mine I loaded it up with dried berries, nuts and seeds, she loved it so much she'd have it for breakfast and lunch until the bread was gone. I'm trying it out on my boyfriend now.