Fragrant onion-rye bread
1 servings
Ingredients
| Quantity | 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 |
Directions
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