| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | 1 | Servings | ||
INGREDIENTS
| 1 1/2 | c | Water; very warm |
| 2 | tb | Butter; softened |
| 2 1/2 | c | Bread or all-purpose flour |
| 1 1/3 | c | Rye flour |
| 1 | tb | Honey |
| 1 | ts | Salt |
| 1 | ts | Fennel |
| 1 | ts | Caraway seed |
| 1/2 | c | Raisins |
| 1 | ts | Yeast |
INSTRUCTIONS
In the bread machine, I mix the following and set the timer for dough: When the dough is ready, knead it just a bit and then roll it out into a 15 x 9" rectangle. Dot with bits of butter. Evenly place ham pieces or very thin slices on the rolled out dough; top with cheese; and roll the dough up so the loaf is 9" long (jelly roll style). Place in well-greased bread pan, cover, and let rise 1 hour. Preheat oven to 350 and bake loaf for 1 to 1-1/4 hours. Brush with butter when you remove it from the oven. Posted to EAT-L Digest by Sue Plumley <splumley@CITYNET.NET> on Dec 31, 1997
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