This is a bread machine recipe. Try it to make a peanut butter-and-jelly sandwich. It's amazing. It uses the machine's dough cycle but is baked in the oven.

Recipe Summary

prep:
10 mins
cook:
35 mins
additional:
2 hrs 35 mins
total:
3 hrs 20 mins
Servings:
6
Yield:
1 9x5-inch loaf
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place water, milk, vanilla extract, brown sugar, white sugar, cardamom, coriander, vegetable oil, and salt into the pan of a bread machine in that order. Pour the flour onto the other ingredients, and sprinkle the flour with yeast. Set the bread machine to the Dough cycle; turn on the machine.

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  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9x5-inch bread pan.

  • When the Dough cycle is completed, remove the dough from the machine, punch down if necessary, form into a loaf, and place into the prepared bread pan with the seam side down. Cover and let rise until doubled, 20 to 30 minutes.

  • Bake in the preheated oven until the loaf is golden brown, 35 to 45 minutes. Let cool in the pan for 5 minutes before removing to finish cooling on a rack.

Cook's Notes

We've been making a lot of this since I first invented it about a year ago. We experimented a lot with multiple parameters and we found the following to be very important:

Use DARK brown sugar. Light brown sugar isn't as good.

You can use oil or butter, but there's no discernible difference and since oil is cheaper, we use oil.

High-gluten flour makes for a more satisfying loaf, but you can use normal flour. Or add a little extra gluten yourself.

Finally, for a softer loaf replace all the water with milk (for a final milk volume of 1 1/4 cup milk).

Nutrition Facts

108 calories; protein 1.1g 2% DV; carbohydrates 14.7g 5% DV; fat 5g 8% DV; cholesterol 1.6mg 1% DV; sodium 496.9mg 20% DV. Full Nutrition
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Reviews (26)

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Most helpful positive review

Rating: 5 stars
04/14/2010
I took the submitter's advice and used all milk and used AP flour. I made this by hand with my Kitchen Aid mixer. I proofed the yeast in my mixer bowl with the warmed milk and sugars for ten minutes until it "bloomed" added the remaining wet ingredients then all the dry. I kneaded the dough with my hook for about five minutes then set it to rise in a covered greased bowl on my warm oven for about an hour. Once it doubled I formed it into a loaf and let it double again in a covered greased loaf pan on my warm oven. Thirty minutes in a 350 oven and we were good to go. I made myself wait until the next morning and I made french toast with it. OFF THE HOOK. We used the Absolute Best Pancake Syrup over the top of it and it really sang. Super easy bread and way flavorful. Not difficult to make at all. I'd really like to try this with whole wheat flour and see how it is.....maybe even a cinnamon swirl in the middle? Read More
(37)
38 Ratings
  • 5 star values: 26
  • 4 star values: 11
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
04/14/2010
I took the submitter's advice and used all milk and used AP flour. I made this by hand with my Kitchen Aid mixer. I proofed the yeast in my mixer bowl with the warmed milk and sugars for ten minutes until it "bloomed" added the remaining wet ingredients then all the dry. I kneaded the dough with my hook for about five minutes then set it to rise in a covered greased bowl on my warm oven for about an hour. Once it doubled I formed it into a loaf and let it double again in a covered greased loaf pan on my warm oven. Thirty minutes in a 350 oven and we were good to go. I made myself wait until the next morning and I made french toast with it. OFF THE HOOK. We used the Absolute Best Pancake Syrup over the top of it and it really sang. Super easy bread and way flavorful. Not difficult to make at all. I'd really like to try this with whole wheat flour and see how it is.....maybe even a cinnamon swirl in the middle? Read More
(37)
Rating: 5 stars
04/26/2010
YUMMY! I went ahead and just baked it in the bread machine because well I am lazy:D I did make a few changes but they weren't major. I only had light brown sugar so I used that instead of dark (though I do want to try it with the dark at some point!). I used unsweetened applesauce instead of the oil. My vanilla extract is a double-strength one but I still used the full 1.5 teaspoons. I had fresh ground coriander from last year's garden so that was really nice. It smelled DIVINE as it was baking! I used bread flour and while it was kneading it seemed a bit on the sticky side so I threw in a little bit of whole wheat flour (probably about 1/8 cup at most). GREAT texture very slightly chewy (in a good way) rose and baked up nicely in the machine. We had it toasted for breakfast this morning. Will definitely be making this again and will try it with dark brown sugar! Read More
(18)
Rating: 5 stars
04/28/2010
I made this bread by hand. I omitted the white sugar and added 3 T honey. I used all milk light brown sugar and all purpose flour. To knead the dough I had to add an additional 1/2 cup of flour because it was too sticky. Make sure you grease the bread pan very well before putting it in the oven! Husband LOVED it:) Also make sure you get some because it won't last long! Read More
(14)
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Rating: 5 stars
10/18/2010
Made this recipe last night and it is fantastic! I used cinnamon instead of coriander and let it bake in the bread machine and it came out perfect! I know this bread will be gone by the end of today! Note: If you use a bread machine to bake it this is a 1-1/2 pound loaf. Read More
(13)
Rating: 5 stars
12/10/2010
This bread was so warm and comforting. I flavor of the vanilla and spices were very subtle but really made a huge impact. I used soy milk instead of real milk because my husband is allergic to dairy and it was still moist and delicious. Read More
(10)
Rating: 5 stars
02/28/2011
Delicious! I love love love the subtle spiced flavor of this recipe and the texture was lovely. I was concerned about not having any dark brown sugar so I added a teaspoon of molasses to my light brown. I also only ever use all purpose flour for breads so I added some vital gluten as well. Otherwise I followed the recipe as written and was so happy with the outcome. We had it lightly toasted with a bit of Cinnamon Cocoa Spread from this site and I can't wait to try it as french toast. It should be amazing. Thanks so much for the recipe. Read More
(8)
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Rating: 5 stars
11/10/2010
WOW! Great bread. I did increase some spices - cardamom to 1/4 teaspoon and coriander to almost 1/2 teaspoon. This bread makes wonderful french toast! Read More
(7)
Rating: 5 stars
04/12/2011
i love cardamom and vanilla but i had never tried coriander in a sweet recipe. the use of it in this recipe really interested me and i was really glad i tried it! this bread is delicious. although it bakes as a loaf and looks similar to white bread it has a relatively firm crumb which i was happy about - i made it to use in a french toast casserole i'm making. i can't wait to see how the french toast casserole turns out i think the flavors of this bread will really make it shine! Read More
(5)
Rating: 4 stars
06/24/2010
Very good. I made the vanilla spice first. My husband loved the consistency and told me I should make a plain loaf out of it and so I did. I left out the vanilla brown sugar cardamom and coriander plus used about 1/4 cup of sugar (instead of 2 tbsp). It came out great as a regular loaf for sandwiches. Airy and slightly chewy texture. Most loaves I have had a problem with being too crumbly for sandwiches so this was a great recipe to come across. Read More
(4)
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