| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs, Grains |
|
|
1 |
Servings |
INGREDIENTS
| 1 |
pk |
Active dry yeast |
| 1 1/2 |
ts |
Sugar |
| 1/2 |
c |
Warm water (105 to 115 degrees) |
| 2 1/2 |
c |
Bread flour; (2 1/2 to 3) |
| 2 |
ts |
Salt |
| 1 |
c |
Rye flour |
| 3/4 |
c |
Milk; at room temperature |
| 1 |
|
Egg |
| 2 |
tb |
Butter; softened~ |
| 1 |
tb |
Dijon mustard |
| 3/4 |
c |
Chopped onion |
| 1 |
tb |
Caraway seeds |
| 1 |
tb |
Sesame |
| 1 |
|
Egg beaten with 1 tablespoon water for glaze |
|
1 |
loaf |
INSTRUCTIONS
Dissolve the yeast and sugar in the warm water. In a food processor or
mixer, combine 1 cup of the bread flour, salt, 1/2 cup of the rye flour,
the milk, egg, butter, Dijon mustard, onion, and caraway and sesame seeds.
Add the yeast mixture. Beat in the rest of the rye and any of the remaining
flour necessary to make a soft but firm dough. (It will still be slightly
sticky.) Place in an oiled plastic bag or oiled bowl. Seal or cover and let
rise until doubled (or refrigerate overnight). Punch down and shape into an
oval. Place on a greased baking sheet. Let double. Preheat oven to 350
degrees. Brush the loaf with the egg glaze. Bake until the bottom sounds
hollow when tapped, about 45 to 50 minutes. Remove from baking sheet and
cool on a rack. The bread freezes, wrapped in plastic wrap and foil. Yield:
Posted to EAT-L Digest 27 Sep 96
Date: Fri, 27 Sep 1996 21:27:43 -0500
From: Jackie Bordelon <jbord@PREMIER.NET>
NOTES : NATHALIE DUPREE COOKS #ND7111
A Message from our Provider:
“The best mathematical equation I have ever seen: 1 cross + 3 nails = 4 given.”