| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Grains |
|
|
1 |
Servings |
INGREDIENTS
| 3 |
c |
All-purpose flour |
| 2 1/2 |
c |
Rye flour |
| 1/4 |
c |
Brown sugar |
| 2 |
|
Yeast |
| 2 |
t |
Salt |
| 1 |
|
Onion soup mix |
| 1 1/4 |
c |
Water |
| 1 |
c |
Milk |
| 2 |
T |
Margarine |
| 1/2 |
t |
Caraway seed |
INSTRUCTIONS
Stir flours together. In large bowl, combine 1-1/2 cups flour mixture,
brown sugar, yeast and salt. 2. Combine onion soup mix, water, milk, 2
tablespoons margarine and caraway seeds in saucepan. Stir and heat
until warm (120-130 degrees). 3. Gradually add liquid to combined dry
ingredients, beating at medium speed; scrape bowl now and then. Add
3/4 cup flour; beat at high speed for 2 minutes. Stir in enough
additional flour to make a soft dough, about 2 to 3 cups. 4. Cover and
let rise in warm place until doubled; 40-50 minutes. 5. Stir dough
down, turn into well greased 2-quart casserole, brush with melted
butter or margarine. Let rise again until doubled; 20-30 minutes. 6.
Bake in preheated 350-degree oven for 50 to 60 minutes, or until done.
7. Remove from dish and brush crust with melted margarine. Cool
completely on wire rack. Recipe By : Jo Anne Merrill From:
Cindy@sierra.Uucp (Cindy Johnston File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
A Message from our Provider:
“To dyslexic atheist: There is a dog”