| 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 |
pk |
Yeast |
| 2 |
ts |
Salt |
| 1 |
pk |
Onion soup mix |
| 1 1/4 |
c |
Water |
| 1 |
c |
Milk |
| 2 |
tb |
Margarine |
| 1/2 |
ts |
Caraway seed |
INSTRUCTIONS
1. 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
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