Coriander Bread

• 2 pkg. yeast
• 1/2 c. warm water
• 2 c. warm milk
• 1/2 c. sugar
• 1 tsp. salt
• 1 tsp. cinnamon
• 1/2 tsp. ginger
• 1/2 tsp. cloves (ground)
• 1 1/2 Tbsp. ground coriander
• 1/2 c. oil
• 1/2 orange, coarsely pureed in food processor or 1 Tbsp. grated orange rind
• 2 eggs
• 6 to 8 c. white flour
• egg wash

1. Sprinkle yeast on warm water; add a pinch of sugar to make sure it bubbles and yeast is active.
2. In large bowl, combine yeast mixture, warm milk, sugar, salt, cinnamon, ginger, clove, coriander and oil.
3. Stir in pureed orange and egg and work in flour 1 cup at a time.
4. When dough becomes too stiff to work with a spoon, turn out on floured board.
5. Knead in as much flour as it will take. Dough will be very smooth.
6. Rinse bowl and oil it lightly.
7. Ball up the dough and place in bowl.
8. Cover with plastic wrap and put it in a warm place to rise.
9. When doubled in bulk punch down and divide into 2 and shape into loaves.
10. Cover and let rise again until almost doubled.
11. Brush tops with egg wash and bake at 400u0b0 for 40 to 45 minutes.

yeast, warm water, warm milk, sugar, salt, cinnamon, ginger, ground coriander, oil, orange, eggs, white flour, egg wash

Taken from www.cookbooks.com/Recipe-Details.aspx?id=177584 (may not work)