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Cumin Bread

Cumin Bread

This recipe is a great spin on a traditional sourdough. If you like cumin, you will love this delicious cumin-spiced bread with parmesan cheese.

  • 3 cups sourdough sponge
  • 5 1/2 cups white flour
  • 2 teaspoons salt
  • 1 cup water
  • 1/2 cup Parmesan cheese, grated
  • 1 tablespoon whole cumin seeds
  • 2 tablespoons butter
  1. Combine sourdough sponge, salt, water, Parmesan cheese, cumin seeds, and butter in your work bowl, mix.
  2. Add flour gradually until you have the proper consistency. Knead well.
  3. Let rise in covered bowl until about doubled in bulk, or until a wet finger poked 1/2 inch into dough leaves a pock mark. Knead again, to remove gas bubbles.
  4. Let dough rest briefly.
  5. Form into loaves/shapes, and place in/on baking article.
  6. Let rise until about doubled in bulk. Place a pan of water on bottom of oven.
  7. Preheat oven to 375 degrees F. Bake for 45 minutes, or until loaves sound hollow when rapped on the bottom.

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You can approximate 3 cups sourdough sponge by mixing 1 1/2 cups of flour with an equal amount of water and 1/4 tsp. of yeast. Mix to make a thick batter, then cover and leave at room temperature overnight. It will get quite sour and bubbly and works well.

SOURDOUGH SPONGE?? A little more explanation please!!


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