Cumin Bread Recipes

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CUMIN BREAD



Cumin Bread image

Everyone loves this bread. I found the recipe on CompuServe back in 1990. The directions are long and detailed, but worth every moment of your time. In the words of original poster, this recipe yields "a superb, chewy, aromatic bread with orange and cumin teasing the taste buds." Note: The dough is sticky and heavy, so you will want to use a heavy-duty mixing machine rather than mixing and kneading completely by hand. For the same reason, beginner bread bakers might want to invite an experienced friend to their kitchen the first time they make this recipe.

Provided by Pinch of Salt

Categories     Yeast Breads

Time 3h

Yield 1 loaf, 20 serving(s)

Number Of Ingredients 13

1 cup milk
1/2 cup honey
6 tablespoons canola oil (or other light oil)
2 teaspoons salt
1 tablespoon cumin seed
1 1/2 tablespoons dry yeast
1/4 cup warm water
1/2 teaspoon sugar
1 cup orange juice
3 cups unbleached white flour
1 1/2 cups whole wheat flour (stone ground is preferred)
1 1/2 cups rye flour
white flour, for kneading

Steps:

  • Scald the milk. Add honey, oil, salt and cumin seed. Add orange juice (it will curdle) and cool to lukewarm.
  • In mixer bowl combine yeast and warm water with sugar and let sit until bubbly.
  • Add milk/juice mixture. Add 3 cups unbleached white flour in 1/2 cup increments and beat at medium speed for 2 minutes.
  • Mix and rough sift the rye and whole wheat flour to remove coarse bran hulls (which are in homeground but probably not in store bought) and when the 2 minutes are up, add the combined rye and whole wheat flours in half cup increments (this method of adding the flour is important unless you want to make bricks). You are waiting for a shaggy mass that pulls away from sides of bowl.
  • Resting: Now turn off the machine and clean up your mess. Oil the bowl for the first rising. Call your mother. Play with the cat. (It's hard to break stride at this point but it's a crucial step.) You want the flours to absorb maximum moisture. Run the machine a few seconds to evaluate the sticky factor and then change to the dough hook.
  • Kneading: Machine knead for 8 minutes. Push and shove the dough into the hook, always keeping dough involved. Stay alert or you'll lose the paddle and your hand. Frequent finger sprinkles of unbleached white flour keep the stickiness in control. Don't leave the machine unattended since the dough may look smooth and elastic and grasp the hook naturally and in another second it turns viciously sticky and avoids the hook.
  • Turn dough out to a lightly floured counter space. Hand knead until you are satisfied with the dough.
  • First rise: Lightly oil a bowl, turn the dough in it and cover with plastic wrap. Allow the dough to rise until it is at least doubled.
  • Prepare for baking: Place a baking stone (or clay tiles that can be used for bread baking) in your oven. Turn on oven to 400.
  • Shape the loaf: Turn out to a floured counter top and knead out any air bubbles. Then form the loaf into a football shape. (Beginning bread bakers should consult a good article or book to learn how to shape free-form loaves, or get an experienced bread-baking friend to show you how.).
  • Second rise: Set up the bread's "home" for the second rise. You can use parchment paper on a peel (huge wooden paddle) but an inverted cookie sheet will do. Sprinkle parchment paper with cornmeal. Gently place dough in the center and cover with a terrycloth towel. (Don't worry about weight of towel -- yeast is mighty strong at this point.) Leave loaf until it is nearly double (about 25 minutes or more). UNDER rising is better since, if it rises too high, it will not oven spring and it may even collapse. Over-rising on first rise can be a blessing. On second rise, too high is a disaster.
  • Slashing the loaf: Before putting in oven, with a single edge razor blade, make three long slashes. Don't do a direct north/south (ceiling to floor) slash but rather keep the blade almost parallel to the floor. This way the slashed dough will fold out and be even rather than form gullies.
  • Baking: With a minimum of vibration, carefully slide the dough AND the paper into the oven.
  • After 15 minutes it will be possible to gently pull the paper out (it will start to brown) and change position of the loaf which should have sprung in the oven. Be gentle, the crust is extremely fragile at this stage and if you break it, the steam will escape and it won't cook chewy.
  • Turn the heat down to 350 and let it bake another 40 minutes or so. Occasionally change the loaf's position because of oven hot spots. After 40 minutes lift loaf and tap bottom. If it sounds hollow it is done. If you have any doubt, return to oven another 5 minutes or so.
  • Remove to a wire rack (a spare cold oven rack will do). Let cool.

Nutrition Facts : Calories 206.3, Fat 5.3, SaturatedFat 0.7, Cholesterol 1.7, Sodium 241.1, Carbohydrate 36.2, Fiber 3, Sugar 8.3, Protein 4.8

CUMIN QUICK BREAD



Cumin Quick Bread image

Categories     Bread     Egg     Mustard     Bake     Quick & Easy     Spice     Gourmet

Yield Makes 1 loaf

Number Of Ingredients 10

3 cups all-purpose flour
1/4 cup sugar
2 tablespoons double-acting baking powder
4 teaspoons ground cumin
1 teaspoon cuminseed, crushed
1/2 teaspoon dry mustard
2 teaspoons salt
3 large eggs, beaten
1 1/2 cups milk
1/3 cup vegetable oil

Steps:

  • In a large bowl stir together the flour, the sugar, the baking powder, the ground cumin, the cuminseed, the mustard, and the salt. In a bowl whisk together the eggs, the milk, and the oil and stir the mixture into the flour mixture, stirring the batter until it is just moistened. Pour the batter into a well-buttered loaf pan, 11 by 4 1/2 by 2 3/4 inches, or 9 by 5 by 3 inches, and b it in the middle of a preheated 350°F oven for 1 hour to 1 hour and 10 minutes, or until a tester comes out clean. Let the bread cool in the pan on a rack for 15 minutes, turn it out onto the rack, and let cool completely.

CUMIN BREAD ROLLS (A B M)



Cumin Bread Rolls (A B M) image

From the November 1997 issue of Bon Appetit. I take a shortcut and use the dough cycle on an automatic bread machine which saves time. Whole wheat flour can be substituted for part of the white flour. Try this with chili, stew-any hearty soup!

Provided by COOKGIRl

Categories     Breads

Time 15m

Yield 24 rolls

Number Of Ingredients 11

1 cup warm milk
1/4 cup water
1/4 cup sugar
3 tablespoons butter, at room temperature
1 teaspoon salt
2 large eggs
3 3/4 cups flour
1 1/2 teaspoons active dry yeast
1/3 cup butter, melted
1 large egg, beaten
2 tablespoons cumin seeds, lightly toasted

Steps:

  • Place first 8 ingredients in bread pan in order given as indicated by your bread machine manual.
  • Set bread machine for DOUGH cycle.
  • Toast the cumin seeds for about 5 minutes in a clean, dry skillet then set aside to cool.
  • Once dough is ready, place in an lightly oiled heat-proof bowl and set in warm location. Let rise for about 45 minutes or until double in size.
  • Transfer dough to lightly floured board and knead it about 10 times. Butter muffin tins.
  • Melt 3 tablespoons of butter in a small bowl. Punch down dough and divide in half. Cut each half into 12 equal pieces. Dip each dough piece in the melted butter.
  • Now pull and stretch the dough ball into a 6"-8" long rope. (It won't be perfectly shaped, and that's okay.) Tie the "rope" into a simple knot and tuck the ends under. Repeat until all rolls are shaped.
  • Place the rolls in buttered muffin tin. Brush rolls with egg glaze. Sprinkle each roll with the toasted cumin seeds. Let rise at room temperature for 30 minutes.
  • Bake until light brown, about 14-15 minutes.
  • Remove from muffin tin and serve with a smile.

Nutrition Facts : Calories 132.6, Fat 5.3, SaturatedFat 3, Cholesterol 35.3, Sodium 147.4, Carbohydrate 17.8, Fiber 0.7, Sugar 2.2, Protein 3.4

CUMIN FLATBREAD



Cumin Flatbread image

Thin, chewy and fragrant with spice and citrus representing Morocco for ZWT 6. From Bon Appetit Tastes of the World. Please allow 1 hour for dough to rise.

Provided by cookiedog

Categories     Breads

Time 45m

Yield 6 serving(s)

Number Of Ingredients 9

1 1/3 cups warm water (105F to 115F)
1 (1/4 ounce) envelope dry yeast
3 tablespoons extra virgin olive oil
1 tablespoon minced lemon peel (yellow part only)
2 1/4 teaspoons coarse salt
2 teaspoons ground cumin
3 cups bread flour
1 tablespoon cumin seed
1 tablespoon sesame seeds

Steps:

  • Place warm water in bowl of heavy-duty mixer. Sprinkle yeast over and stir to combine. Let stand 10 minutes. Add oil, lemon peel, salt and ground cumin. Using dough hook attachment, gradually beat in flour. Continue beating 5 minutes. Turn out dough onto lightly floured work surface and knead until smooth dough forms, about 2 minutes (dough will be very soft).
  • Lightly oil large bowl. Add dough; turn to coat. Cover with plastic and let rise in warm draft-free area until doubled in volume, about 1 hour.
  • Preheat the oven to 400°F Line 12x18-inch baking sheet with heavy-duty foil. Brush foil with oil. Place dough in pan. Using fingertips, press out dough, covering pan completely (dough will be very thin). Sprinkle with cumin seeds and sesame seeds. Bake until golden, about 30 minutes. Loosen bread from foil. Serve warm or at room temperature.

OLIVE QUICK BREAD WITH CUMIN AND OREGANO



Olive Quick Bread With Cumin and Oregano image

An easy quick bread. Add walnuts if desired. Perfect for an Italian or Greek dinner. From Pop It, Stir It, Fix It, Serve It.

Provided by KelBel

Categories     Quick Breads

Time 45m

Yield 8 serving(s)

Number Of Ingredients 11

2 1/2 cups flour
1 tablespoon baking powder, plus
1 teaspoon baking powder
1/2 teaspoon salt
1 tablespoon dried oregano
1 teaspoon ground cumin
1 egg, lightly beaten
1 cup milk
2 tablespoons olive oil
1 (2 1/4 ounce) can olives, sliced & drained
1 cup walnuts, chopped (optional)

Steps:

  • Preheat oven to 350°F
  • Coat a 9x5-inch loaf pan or a baking sheet with oil or nonstick spray.
  • Combine flour, baking powder, salt, oregano, and cumin in a medium-sized mixing bowl. Stir with a fork or whisk to distribute.
  • Add beaten egg, milk, and oil. Stir until moistened. Stir in olives and nuts if using.
  • Smooth dough into 9x5-inch loaf pan, or form dough into a ball shape, place on pan, and flatten into a round about 3 inches high and 8 or 9 inches in diameter. Brush a little olive oil on the top if desired.
  • Bake about 40 minutes, or until brown and knife inserted into the center comes out clean.

Nutrition Facts : Calories 213.7, Fat 6.5, SaturatedFat 1.6, Cholesterol 30.7, Sodium 425.5, Carbohydrate 32.7, Fiber 1.5, Sugar 0.2, Protein 6

TOMATO-CUMIN BREAD



Tomato-Cumin Bread image

Provided by Molly O'Neill

Categories     side dish

Time 1h45m

Yield Twelve servings

Number Of Ingredients 7

3 1/4 cups plus 2 tablespoons all-purpose flour
3 teaspoons kosher salt
1 1/2 cups water
1/2 cup unsalted butter, softened
6 oil-packed sun-dried tomatoes, well drained
1/2 teaspoon cumin seeds
Freshly ground pepper to taste

Steps:

  • Combine the flour and 1 1/2 teaspoons of salt in a mixing bowl, add the water, and stir until mixture forms a dough. Turn out onto a lightly floured surface and knead until smooth. Place in a clean bowl, cover, and let stand 1 hour.
  • Meanwhile, puree the butter, 1 1/2 teaspoons of salt, tomatoes, cumin seeds and pepper in a food processor. Set aside.
  • Divide the dough into 12 pieces. Place on a floured surface and flatten each piece with the palm of your hand. Cover all but 1 piece with plastic wrap; do not stack. Roll 1 piece of the dough into a 5 1/2- to 6-inch circle. Spread with a rounded 1/2 teaspoon of the tomato butter. (Leftover butter can be frozen.)
  • Roll the dough up tightly, making a long, ropelike strip. Starting at one end, tightly coil the strip like a pinwheel, and press the other end onto the outer edge to make an even round. Gently flatten with your palm, then roll the dough back into a 5 1/2-inch circle. Repeat with the remaining dough, refrigerating the finished ones on a parchment-lined baking sheet if your kitchen is warm.
  • Heat a large cast-iron skillet or griddle over medium heat. Working in batches, cook the breads until browned and cooked through, about 1 1/2 to 2 minutes per side. Cut into quarters and serve hot.

Nutrition Facts : @context http, Calories 200, UnsaturatedFat 3 grams, Carbohydrate 27 grams, Fat 8 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 5 grams, Sodium 177 milligrams, Sugar 0 grams, TransFat 0 grams

TOMATO CUMIN BREAD



Tomato Cumin Bread image

Provided by Molly O'Neill

Categories     appetizer

Time 1h30m

Yield 12 servings

Number Of Ingredients 7

3 1/4 cups plus 2 tablespoons all-purpose flour
3 teaspoons kosher salt
1 1/2 cups water
1/4 pound unsalted butter, softened
6 oil-packed sun-dried tomatoes, well drained
1/2 teaspoon cumin seeds
Freshly ground pepper to taste

Steps:

  • Combine the flour and 1 1/2 teaspoons of the salt in a bowl, add the water and stir until the mixture forms a dough. Turn out onto a lightly floured surface and knead on a lightly floured surface until smooth. Place in a clean bowl, cover and let stand 1 hour.
  • Meanwhile, puree the butter, the remaining salt, the tomatoes, the cumin seeds and pepper in a food processor. Set aside.
  • Divide dough into 12 pieces. Place on a floured surface and flatten each piece with the palm of your hand. Cover all but one piece with plastic wrap and set aside -- do not stack. Roll out the remaining piece into a 5 1/2-inch circle. Spread with a rounded half-teaspoon of the butter mixture.
  • Roll up tightly, like a jelly roll, making a long strip. Starting at one end, tightly coil the strip, like a pinwheel. Repeat with the remaining dough, refrigerating the finished ones on a baking sheet lined with parchment if your kitchen is warm.
  • Heat a large cast-iron skillet or griddle over medium heat. Working in batches, cook breads until browned and cooked through, about 1 1/2 to 2 minutes per side. Cut into quarters and serve hot.

Nutrition Facts : @context http, Calories 200, UnsaturatedFat 3 grams, Carbohydrate 27 grams, Fat 8 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 5 grams, Sodium 177 milligrams, Sugar 0 grams, TransFat 0 grams

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