Instructions: Place the seeds in a heavy-duty plastic freezer bag and seal. On a counter, roll the seeds with a rolling pin to crack the husks. Place the seeds on a saucer and blow across the seeds to remove the husks. If some husks remain, its OK. Soak the seeds in the hot milk.

In a small bowl, cream together butter and sugar until fluffy. Stir in egg. In another bowl, stir together flour and baking powder. Add to creamed mixture, stirring well. Stir in coriander seeds and milk.

Pour batter into a greased, 9-by-5-inch loaf pan. Bake at 375 degrees for 30 minutes, or until a toothpick inserted in the center comes out clean. Cool slightly before removing from pan and cutting into slices. Recipe may be doubled and baked in a Bundt pan.

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