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>Alexandrian Cumin Bread
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>3 c Unbleached, all-purpose Flour
>1 1/2 ts Salt
>1 ts Cumin seed, ground
>1 pk Dried yeast
>1 c Plus 3 oz. lukewarm water
>
>1) Place the flour, yeast, salt, and ground cumin in a large mixing
>bowl. Blend well. Add the water and mix the dough for 2-3 minutes, until
>all the water is absorbed and evenly distributed. The dough will be damp
>and very sticky, but no internal dry areas should appear by the end of
>the mixing. If they do, mix a few minutes more, or add a little more
>water and mix again.
>2) Let the dough rest 5 minutes. Now sprinkle 1 or 2 tbsps. flour over
>the dough and knead, either in the bowl or on a lightly floured surface
>for 5-10 minutes, until the dough is smooth and elastic and only
>slightly sticky. Add more flour if needed (e.g. in humid weather). Let
>the dough rest for 2 minutes more.
>3) The dough should now be very smooth and easy to handle. Knead 30
>seconds more, return the dough to the bowl, cover the bowl with a dish
>towel or large plate, and let rise at room temperature for at least 3
>hours; the dough should almost triple in size.
>4) Flour the top of the dough lightly, punch it down, and remove the
>dough from the mixing bowl. Form the dough into a rectangular loaf and
>place in a well greasad loaf pan, 9-1/4 in. by 5-1/4 in. by 2-3/4 in.
>Cover with a towel and let rise 1 hr., until nicely risen.
>5) Bake in a preheated 400 degree oven for 35 minutes, until browned on
>top; the bottom of the bread should sound hollow when tapped with the
>finger. Let the bread cool, then serve.
>
>Source - Great Recipes Online