 |
Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 12 |
|
Gourmet. June 1990 Ingredients:
3 cups all-purpose flour |
1/4 cup sugar |
2 tablespoons double-acting baking powder |
4 teaspoons ground cumin |
1 teaspoon cumin seed, crushed |
1/2 teaspoon dry mustard |
2 teaspoons salt |
3 large eggs, beaten |
1 1/2 cups milk |
1/3 cup vegetable oil |
Directions:
1. In a large bowl stir together the flour, the sugar, the baking powder, the ground cumin, the cumin seed, the mustard, and the salt.
2. 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.
3. 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.
4. Let the bread cool in the pan on a rack for 15 minutes, turn it out onto the rack, and let cool completely.
|
|