Ingredients
2
packages regular active dry yeast
1 1/2
cups warm milk, (105°F to 115°F)
1 1/2
cups Gold Medal™ whole wheat flour
1/2
cup honey
1/2
cup butter or margarine, melted and cooled
1
tablespoon ground coriander
1
tablespoon grated orange peel
1
teaspoon salt
1/2
teaspoon ground ginger
1/2
teaspoon ground cinnamon
1
egg
3
to 4 cups Gold Medal™ all-purpose flour
Preparation
Dissolve yeast in warm milk in large bowl. Stir in remaining ingredients except all-purpose flour. Stir in enough all-purpose flour to make dough easy to handle.
Turn dough onto lightly floured surface. Knead 5 to 10 minutes or until smooth and elastic. Place in greased bowl; turn greased side up. Cover and let rise in warm place about 1 hour or until double. Dough is ready if indentation remains when touched.
Grease bottoms and sides of 2 loaf pans, 9x5x3 inches. Punch down dough; divide in half. Shape each half into a loaf, 8 inches long. Place loaves in pans. Cover and let rise in warm place 40 to 45 minutes or until double.
Heat oven to 375°F.
Cut lengthwise slash in top of each loaf. Bake 35 to 40 minutes or until loaves are golden brown and sound hollow when tapped. Remove from pans to wire racks; cool. Store in plastic bag or airtight container at room temperature.
