Best 2 Coriander Bread Recipes

Coriander bread is a fragrant and flavorful flatbread that originates from the Indian subcontinent. Made with a combination of wheat flour, coriander leaves, and a mix of spices, this bread has a unique taste and texture that makes it a popular choice for breakfast, lunch, or dinner. Whether you're a seasoned baker or a beginner in the kitchen, this article will guide you through the process of creating the perfect coriander bread, providing you with a selection of recipes that cater to different skill levels and preferences.

Let's cook with our recipes!

ACORDA A ALENTEJANA (BREAD-THICKENED GARLIC-CORIANDER SOUP)

Acorda A Alentejana (Bread-Thickened Garlic-Coriander Soup) image

Provided by Jean Anderson

Categories dinner, soups and stews, appetizer

Time 10m

Yield 4 servings

Number Of Ingredients 8

Ingredients

3 cups (loosely packed) fresh coriander leaves
4 teaspoons minced garlic
2 teaspoons kosher salt
4 tablespoons robust olive oil
6 cups boiling water
1/2 pound day-old French or Italian bread, cut in 1 1/2-inch cubes
1/4 teaspoon freshly ground black pepper
4 softly poached (2-minute) extra-large eggs

Steps:

With a large mortar and pestle, pound the coriander, garlic and salt to paste. Spread over the bottom of a shallow 3-quart terra cotta casserole and drizzle with olive oil.
Pour in the boiling water, add the bread and pepper, toss well and let stand 2 minutes. Taste for salt and add more if needed.
Slide the poached eggs on top and serve, making sure each person gets an egg.

Nutrition Facts : @context http, Calories 360, UnsaturatedFat 16 grams, Carbohydrate 30 grams, Fat 21 grams, Fiber 2 grams, Protein 12 grams, SaturatedFat 4 grams, Sodium 1155 milligrams, Sugar 1 gram, TransFat 0 grams

CORIANDER BREAD

Coriander Bread image

You'll have the best bread basket in town when you fill it with this fragrant, spicy bread.

Provided by Betty Crocker Kitchens

Categories Side Dish

Time 3h

Yield 2

Number Of Ingredients 12

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

Steps:

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.

Nutrition Facts : Calories 175, Carbohydrate 27 g, Cholesterol 25 mg, Fat 1/2, Fiber 2 g, Protein 5 g, SaturatedFat 3 g, ServingSize 1 Slice, Sodium 160 mg

Tips:

Choose fresh, fragrant coriander: The aroma of coriander is key to the flavor of the bread, so make sure to use fresh, fragrant coriander leaves. If you can't find fresh coriander, you can use dried coriander, but the flavor will be less intense.
Use a light hand with the coriander: Coriander can be overpowering, so it's important to use it sparingly. A good rule of thumb is to use about 1 tablespoon of chopped coriander per loaf of bread.
Experiment with different types of flour: Coriander bread can be made with all-purpose flour, bread flour, or a combination of the two. All-purpose flour will produce a softer, more tender loaf of bread, while bread flour will produce a chewier, crustier loaf. You can also try using a blend of the two flours to create a bread that has the best of both worlds.
Don't overwork the dough: Overworking the dough will make the bread tough. Knead the dough just until it is smooth and elastic, about 5-7 minutes.
Let the bread rise in a warm place: The bread should rise in a warm place until it has doubled in size. This will take about 1-2 hours, depending on the temperature of the room.
Bake the bread at a high temperature: Coriander bread should be baked at a high temperature, around 400 degrees Fahrenheit. This will help to create a crispy crust and a fluffy interior.

Conclusion:

Coriander bread is a delicious and versatile bread that can be enjoyed in many different ways. It can be served as a sandwich bread, a dinner roll, or even as a snack. It's also a great way to use up fresh coriander. If you're looking for a new and exciting bread to try, I highly recommend coriander bread.