Cumin Bread

Cooking Instructions

Combine oil, honey, salt, milk, and juice. Cool to lukewarm.

Dissolve the yeast and honey in warm water and let sit 5 minutes.

Add to the milk mixture.

Add the egg.

Mix the flours and cumin and beat into the liquids.

Turn the dough out on a floured board and knead in more flour for 5 minutes to make a smooth dough.

Put the dough in a well-oiled bowl. Turn the dough to coat with oil. Cover. Let rise until double, about 1 hour.

Punch the dough down. Knead 1 more minute. Place in the oiled bowl again and turn to coat. Cover and let rise 30 minutes.

Divide and shape into two loaves. Place in oiled loaf pans. Cover and let rise until double.

Bake 10 minutes at 425. Lower the heat to 350 and bake 25 to 30 minutes more. Cool on a wire rack. Brush the crust with oil.

Wine Pairing(s)

Gandia 'Hoya de Cadenas' Reserva Tempranillo

Marco Real Garnacha

Ramon Bilbao 'Limited Edition' Tempranillo

Almanseñas La Huella de Adaras

Conde de Valdemar Tempranillo

Campo Viejo Reserva

Montebuena Rioja

Casa de la Vega Garnacha

Cruz Garcia Real Sangria

Juan Gil Monastrell