CUMIN SEED BREADSource: Southwest the Beautiful Cookbook by Barbara Pool Fenzl and Norman Kolpas (Collins) Makes 1 loaf or 12 servings 4 teaspoons toasted cumin seeds, divided use 3 cups unbleached all-purpose flour 1/4 cup sugar 2 1/2 teaspoons baking powder 1/2 teaspoon backend soda 1/2 teaspoon dry mustard 1/2 teaspoon salt 1 1/2 cups buttermilk 3 eggs, slightly beaten 1/3 cup corn oil Preheat oven to 350 Degrees F. Butter a 9-by-5-inch loaf pan. Grind 3 teaspoons of the cumin seeds coarsely in a spice or coffee grinder. Crush the remaining 1 teaspoon of cumin seeds under a heavy skillet. In large bowl, sift together the flour, sugar, baking powder, baking soda, dry mustard and salt. Stir in the ground and crushed cumin seeds. In another bowl, whisk together the buttermilk, eggs, and oil. Fold the egg mixture into the dry ingredients until the dry ingredients are just moistened. Do not overmix. Spoon batter into prepared pan. Bake in the middle of the oven for 50 to 60 minutes or until a wooden toothpick inserted in the center comes out clean. Let loaf cool in pan 15 minutes, then turn onto a wire rack; cool completely before slicing.
|
