Caraway-nutmeg bread
4 loaves
Ingredients
| Quantity | 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 |
Directions
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).