Really enjoy this bread list; thanks to Reggie for maintaining it!
Here's a recipe our family likes and which list members may as well.
Pain Nord Africain au Coriandre (North African Coriander Bread)
From Bernard Clayton's New Complete Book of Breads, Revised & Expanded
Three medium or two large loaves.
Ingredients
2 cups milk
6 tablespoons butter
1/2 cup honey
7 cups bread or all-purpose flour, approx.
2 packages dry yeast
2 teaspoons salt
4 teaspoons ground coriander
1/4 teaspoon ground ginger
1/4 teaspoon ground cloves
1/2 teaspoon ground cinnamon
2 eggs
1 tablespoon grated orange or lemon peel
Baking pans: 3 medium (8.5x4.5in) or 2 large (9x5") loaf pans,
greased or Teflon.
Prep: In a saucepan pour the milk and add the butter and honey. Place over
low heat for 5 or 6 minutes to take the chill off the milk and soften
the butter (about 125F).
Measure 3 cups flour in a mixing or mixer bowl and add the dry
ingredients. Stir them together well.
Pour the milk mixture into the flour, add the eggs and citrus peel,
and beat by hand 200 strokes or for 3 minutes with the flat beater in a mixer.
Add flour, 1/2 cup at a time, until the dough is a shaggy mess.
While it may still be sticky, turn the dough onto a floured work
surface and begin kneading. If sticky, add sprinkles of flour. Knead
with a strong push-turn-fold motion until the dough is elastic and
smooth, about 8 to 10 min. If using a mixer, knead with the dough
hook for 10 min. The dough should clean the sides of the bowl. If the
dough sticks to the bowl, add sprinkles of flour. Soon it will become
a compact ball.
Dough can also be made in a food processor. Heat the butter mixture
as above. Attach the plastic dough blade. Pour 3 cups flour into the
work bowl and add all of the dry ingredients. Pulse to mix. Add the
eggs and citrus peel. Pour the butter-milk-honey mixture into the
bowl. Turn on for 30 sec before adding flour, 1/4 cup at a time,
through the feed tube. The dough mass will begin to clean the sides
of the bowl and ride on the top of the blade. With the machine
running, knead for 45 sec.
Turn the dough out of the mixer or processor bowl to check
consistency by hand. The dough should be smooth and elastic. Grease
the bowl. Place the dough back in the bowl and cover tightly with
plastic wrap. Leave at room temperature to double in volume, about 50
min. (If prepared with a new fast-rising yeast and at the recommended
higher temperatures, reduce the rising time by half.
Punch down the dough and divide into 2 or 3 pieces, according to the
pans being used. Make into balls and leave under a cloth to rest for
10 min before shaping into loaves.
Press each ball into a flat oval, fold lengthwise, and pinch the seam
together. Tuck in the ends to fit the pan and drop the dough into
place. Press down with your fingers to flatten the dough and push it
into the corners.
Cover the pans and leave at room temperature for the dough to rise
about 1" above the sides of the pans, about 40 min.
Preheat the oven to 375F for 20 min before baking.
If desired, cut a tic-tac-toe or a diagonal pattern on the top of the
loaves to give them your personal touch.
Place on the lower shelf of the oven and bake until a golden brown,
about 35 min. Turn out a loaf and tap on the bottom with a
forefinger. If there's a hard, hollow sound, the bread is done.
If using a convection oven, reduce heat 50F. Place the loaves on the
lower shelf. If the oven is too small for all the loaves at once,
place the second or third loaf, covered, in the refrigerator until it
can be baked. The bread will be done when it is a golden brown, about 25 min).
Turn the loaves onto a metal rack to cool -- and enjoy the wonderful
aroma before slicing.