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?
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!
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!
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.
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.
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.
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!
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!
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.
