Cumin Bread

 

3 cups unbleached all-purpose flour

¼ cup sugar

2 ½ teaspoons baking powder

½ teaspoon baking soda

1 tablespoon cumin seed, tasted and ground to coarse powder

1 teaspoon cumin seed, toasted and crushed slightly

½ teaspoon dry mustard

½ teaspoon salt

3 eggs, slightly beaten

1 ½ cups buttermilk

1/3 cup corn oil

 

Preheat oven to 350.  Butter a 9 x 5 inch loaf pan.

 

In a large bowl, sift together the dry ingredients.  In another bowl, whisk together the eggs, buttermilk, and oil; stir into the dry mixture.  Fold only until the dry ingredients are moist.  Bake for 1 hour and test with a wooden skewer.  If skewer comes out clean, the bread is done; if not, return to the oven for another 10 minutes and test again.  Let cool in the pan for about 15 minutes, turn out onto a rack and cool completely.