CUMIN FLATBREAD
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
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.
CUMIN BREAD
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
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
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.
NAAN-LIKE EASY FLATBREAD
Simple flatbread made without yeast.
Provided by lj
Categories Bread Quick Bread Recipes
Time 37m
Yield 4
Number Of Ingredients 7
Steps:
- Combine flour, baking soda, baking powder, cumin seeds, and sugar together in a large bowl.
- Combine milk and 1 tablespoon oil in a small saucepan; heat over medium heat until warm, 3 to 5 minutes. Stir into flour mixture until small clumps form. Knead dough, adding more flour by the tablespoon if needed, until it is soft and smooth. Let dough rest, about 3 minutes.
- Divide dough into 4 equal pieces. Pressed into flat circles on a floured work surface.
- Brush a large skillet with remaining 1 tablespoon oil; heat over medium-high heat. Cook circles of dough one at a time until golden brown, about 3 minutes per side.
Nutrition Facts : Calories 321.5 calories, Carbohydrate 51.3 g, Cholesterol 4.9 mg, Fat 8.7 g, Fiber 1.7 g, Protein 8.5 g, SaturatedFat 1.9 g, Sodium 245 mg, Sugar 3.5 g
TOMATO CUMIN BREAD
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
THAI-STYLE CHICKEN SALAD ON CUMIN QUICK BREAD
Categories Sandwich Chicken No-Cook Cocktail Party Mayonnaise Lime Mint Cilantro Gourmet
Yield Makes about 34 sandwiches
Number Of Ingredients 14
Steps:
- Make chicken salad:
- In a large bowl whisk together the lime juice, the salt, the chili powder, the coriander, the mint, and the sugar, stir in the chicken, the shallot, and the scallion, and stir in the mayonnaise. (The chicken salad may be made 1 day in advance and kept overed and chilled.)
- Cut the bread into 1/3-inch-thick slices, spread each of half the slices with a scant 2 tablespoons of the chicken salad, and top the chicken salad with the remaining slices. Cut each sandwich in half. Spread a thin layer of the mayonnaise on one of the edges of each sandwich and dip it in the parsley.
OLIVE QUICK BREAD WITH CUMIN AND OREGANO
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
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
More about "cumin quick bread recipes"
EASY FLATBREADS WITH CUMIN SEED BUTTER - DELICIOUS.
From deliciousmagazine.co.uk
5/5 (1)Total Time 40 minsCategory Flatbread RecipesCalories 194 per serving
TWO HOUR ARTISAN BREAD -EASY FAST BREAD RECIPE - CLOVE AND CUMIN
From cloveandcumin.com
ELEVATE YOUR CULINARY EXPERIENCE WITH TH-CHEESE: DELICIOUS …
From lazyriverproducts.com
SMOKY TOMATO CARROT SOUP WITH CUMIN
From zestfulkitchen.com
QUICK BREAD RECIPES - FOOD NETWORK
From foodnetwork.com
OUR 15 BEST QUICK BREAD RECIPES
From allrecipes.com
CUMIN QUICK BREAD RECIPE - DETAILS, CALORIES ... - RECIPEOFHEALTH
From recipeofhealth.com
CUMIN SEED FLATBREADS RECIPE - DELICIOUS. MAGAZINE
From deliciousmagazine.co.uk
ALEXANDRIAN CUMIN BREAD RECIPE - BAKER RECIPES
From bakerrecipes.com
ROBINHOOD | CUMIN SEED FLATBREADS
From robinhood.ca
43 QUICK BREADS TO MAKE IN A LOAF PAN | TASTE OF HOME
From tasteofhome.com
CUMIN SEED FLATBREAD - MY MARKET KITCHEN
From mymarketkitchen.tv
50+ EASY FIVE-STAR QUICK BREAD RECIPES TO DELIGHT YOUR TASTE BUDS
From chefsbliss.com
CORIANDER CUMIN SAVORY BREAD ~ NO KNEAD BREAD
From spicingyourlife.com
BREAD POCKETS: A CRISPY, CRUNCHY DELIGHT FOR ANY TIME YOU ARE …
From food.ndtv.com
SPICY TUESDAY – CUMIN QUICK BREAD – CUMIN | TASTE AND SAVOR …
From tasteandsavor.com
BUTTER CHICKPEAS RECIPE: A TWIST ON THE CLASSIC BUTTER CHICKEN
From mayeightyfive.com
CORIANDER CUMIN BREAD FOR #BREADBAKERS - SIZZLING TASTEBUDS
From sizzlingtastebuds.com
RED LENTIL SOUP RECIPE - TASTE OF HOME
From tasteofhome.com
CUMIN BREAD | RECIPELION.COM
From recipelion.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love