Cumin Bread

3 cups all purpose flour
2 tablespoons sugar 2 teaspoons double-acting baking powder
2 teaspoons ground cumin
1 teaspoon fennel seed, toasted
1/2 teaspoon dry mustard
2 teaspoons salt
3 large eggs, beaten
1-1/2 cups milk
1/3 cup canola oil, plus more for pan
Freshly ground black pepper

Heat oven to 350°F. Position rack in the center of oven. Oil a 9 x 5 x 3-inch loaf pan, set aside. Using a large bowl, combine flour, sugar, baking powder, cumin, fennel seed, mustard and salt, season with pepper. Using a medium bowl, whisk together eggs, milk and oil. Add the egg mixture to the flour mixture, stirring batter until just moistened.

Pour batter into prepared pan. Bake until a wooden skewer inserted in the center of the loaf comes clean, about 1 hour. Transfer pan to a wire rack to cool 15 minutes. Remove bread from pan, cool completely on wire rack.
Makes 1 loaf