| 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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“Every good thing you have ever enjoyed comes from God”