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Rye Bread
Ingredients:
1 c. milk
2 Tbs. honey
1 Tbs. sugar
1 Tbs. salt
1 Tbs. butter
3/4 c. warm water
1 pkg. active dry yeast
1 Tbs. caraway seeds
2 1/2 c. unsifted rye flour
2 1/2 c. unsifted white flour, about
1/4 c. cornmeal
1 egg white
2 Tbs. water
1 c. milk
2 Tbs. honey
1 Tbs. sugar
1 Tbs. salt
1 Tbs. butter
3/4 c. warm water
1 pkg. active dry yeast
1 Tbs. caraway seeds
2 1/2 c. unsifted rye flour
2 1/2 c. unsifted white flour, about
1/4 c. cornmeal
1 egg white
2 Tbs. water
Directions:
Scald milk; add honey, sugar, salt and butter. Cool to lukewarm. Measure warm water into large warm bowl. Sprinkle in yeast; stir until dissolved. Add lukewarm milk mixture. Add caraway deeds and rye flour; beat well. Add enough white flour to make a soft dough. Turn dough out onto a slightly floured board; knead until smooth and elastic, about 7 minutes. Place in a greased bowl, turning to grease top. Cover; let rise in warm place, until doubled in bulk, about 1 1/2 hours. Turn out onto lightly floured board. Divide dough in half; form each piece into a smooth ball. Flatten each piece slightly. Roll lightly on board to form loaves. Sprinkle two greased baking sheets with cornmeal. Place breads on baking sheets. Combine egg white and water; brush breads. Let rise, uncovered, in warm place, for 35 minutes. Bake in 400 degree oven 25 minutes. Cool on wire racks. Makes 2 loaves.
Scald milk; add honey, sugar, salt and butter. Cool to lukewarm. Measure warm water into large warm bowl. Sprinkle in yeast; stir until dissolved. Add lukewarm milk mixture. Add caraway deeds and rye flour; beat well. Add enough white flour to make a soft dough. Turn dough out onto a slightly floured board; knead until smooth and elastic, about 7 minutes. Place in a greased bowl, turning to grease top. Cover; let rise in warm place, until doubled in bulk, about 1 1/2 hours. Turn out onto lightly floured board. Divide dough in half; form each piece into a smooth ball. Flatten each piece slightly. Roll lightly on board to form loaves. Sprinkle two greased baking sheets with cornmeal. Place breads on baking sheets. Combine egg white and water; brush breads. Let rise, uncovered, in warm place, for 35 minutes. Bake in 400 degree oven 25 minutes. Cool on wire racks. Makes 2 loaves.
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