Name: Spice Bread (Nazulli)
Yield: Makes 4 Small Loaves
Cuisine: Georgian
Ingredients: 2½ cups unbleached white flour; 1 egg yolk, beaten; 2 eggs, at room temperature, well beaten; 1 teaspoon ground coriander seed; Generous ½ teaspoon salt; 2 teaspoons ground cinnamon; ¼ teaspoon ground cloves; Pinch sugar; 1 teaspoon vanilla extract; ¼ cup sugar; 8 tablespoons (1 stick) unsalted butter, melted and cooled; ¼ cup milk; 1 package (1 tablespoon) active dry yeast

Preparation info

Makes
4
Small Loaves

Difficulty
Easy

Appears in

The Georgian Feast

By Darra Goldstein

Published 1999

About

Most Georgian breads do not reproduce well in a standard oven, relying as they do for both taste and texture on the intense heat of the toné. One exception is the enriched spice bread known as nazuki. Variations of nazuki are found throughout the Middle East, but the addition of ground coriander makes this version distinctively Georgian. While the Georgians do not eat nazuki toasted for breakfast with lemon marmalade, I love it that way.

Ingredients

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Ingredients

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