Cumin Bread Rolls A B M Recipes

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.

LINDA'S FANTABULOUS ITALIAN BREAD A B M

Steps:

• Pre heat oven to 375 while dough rises. If you are using a pizza stone it is important to have it screaming hot.
• Put all ingredients **except** last 5 into bread machine on DOUGH cycle. Run through the entire dough cycle, turn off the machine and start it over so you get two kneading and rising cycles. It will make a nice difference in the loaf.
• Put dough onto a silpat which is on a cookie sheet with no edges and punch down, letting it rest for 10 to 15 minutes.
• Shape into a rectangle on the silpat.
• Roll the dough from the long side, pinching it as you roll to prevent it from unrolling.
• Gently move the loaf to one side of the pan.
• Sprinkle the silpat with cornmeal and position the loaf 'kitty cornered' in the pan, with the seam side down.
• Let rise in a warm spot covered with a damp towel for 30 to 40 minutes until it is doubled (I use my proofing oven on the lowest setting, about 100 degrees.
• With a very sharp knife, carefully slash the loaf in 4 places.
• Mix the egg white with a drop of water and gently brush it on the loaf. Wait 5 minutes and gently brush it again.
• Sprinkle with toasted sesame seeds (I really cover the loaf heavily and it looks so beautiful when it comes out of the oven).
• Put the silpat onto your baking stone quickly by sliding it off of the baking sheet which has no sides. If you are not using a stone just put the pan in the oven as usual.
• Toss 6 ice cubes onto the bottom of your oven and shut the door. Repeat 10 minutes later with 6 more ice cubes.
• Bake a total of 35 to 40 minutes or until the loaf sounds hollow when tapped. 15. Cool on a wire rack before slicing.
• Wonderful with pasta.
• Leftovers make great toast!

TOMATO-CUMIN BREAD

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.

CUMIN BREAD ROLLS (A B M)

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.