Caraway-nutmeg bread

Yield: 4 loaves

Measure Ingredient
1 kilograms Flour ;2 lb + 3 oz
50 grams Granulated yeast
2 teaspoons Caraway seeds
1 teaspoon Ground nutmeg
1 Egg
1½ cup Milk, lukewarm
1 tablespoon Salt
Melted butter for brushing
1 tablespoon Flour for sprinkling

Note: I make this bread using granulated yeast. If using other types of yeast, proof it in part of the milk and proceed as described. Use 2 packages of dried yeast for the given amount of flour.

In a large bowl, mix the milk, egg, caraway, nutmeg and yeast.

Gradually add the flour, by ½ cup measurements, beating well after each addition. Toward the end you'll get a soft dough that should be kneaded on the countertop. Knead 10 minutes.

Let rise 1½ hours. Punch down, add the salt, and knead 5 minutes.

Let rise again, about 1 hour. Punch down, form into 4 or 5 small loaves, and let the loaves rise, covered for 30 minutes.

Preheat the oven to 360 F (180 C).

Brush the loaves with melted butter, sprinkle with flour, and bake 30 to 40 minutes.

Recipe by Gabi Shahar, November 1994. Ingredient list from a recipe found in the "Yediot Aharonot" newspaper, November 1994 (I altered the directions significantly).

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