Fragrant onion-rye bread

Yield: 1 servings

Measure Ingredient
3 cups All-purpose flour
2½ cup Rye flour
¼ cup Brown sugar
2 packs Yeast
2 teaspoons Salt
1 pack Onion soup mix
1¼ cup Water
1 cup Milk
2 tablespoons Margarine
½ teaspoon Caraway seed

1. Stir flours together. In large bowl, combine 1-½ cups flour mixture, brown sugar, yeast and salt. 2. Combine onion soup mix, water, milk, 2 tablespoons margarine and caraway seeds in saucepan.

Stir and heat until warm (120-130 degrees). 3. Gradually add liquid to combined dry ingredients, beating at medium speed; scrape bowl now and then. Add ¾ cup flour; beat at high speed for 2 minutes. Stir in enough additional flour to make a soft dough, about 2 to 3 cups.

4. Cover and let rise in warm place until doubled; 40-50 minutes. 5.

Stir dough down, turn into well greased 2-quart casserole, brush with melted butter or margarine. Let rise again until doubled; 20-30 minutes. 6. Bake in preheated 350-degree oven for 50 to 60 minutes, or until done. 7. Remove from dish and brush crust with melted margarine. Cool completely on wire rack.

Recipe By : Jo Anne Merrill

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