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Caraway Casserole Rye Bread Recipe

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This recipe for Caraway Casserole Rye Bread is from The Bauer/Hoopes Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 Cups Sifted Flour
1-1/2 Cups Rye Flour
Caraway Seed
1/3 Cup Brown Sugar
2 tsp Salt
2 Pkg Yeast
1 Cup Milk
1 Cup Water
2 tbsp Butter
Veg. Oil
Directions:
Directions:
Combine flours in large bowl.
Stir thoroughly 1-1/2 cups of flour mixture, 1 tbsp caraway seed, sugar, salt and yeast.
Combine milk and water and butter in saucepan. Heat until about 120-130º (warmer than lukewarm).
Gradually add to dry ingredients and beat at medium speed 2 minutes.
Add 3/4 cup of the flour mixture and beat at high speed 2 minutes.
Stir in rest of the flour or enough to make a very still dough (I usually have about 1/2 cup left over).
Cover and let rise in warm place until doubled in size.
Punch down with wooden spoon and turn into a 2 quart, well greased casserole.
Brush with oil and sprinkle with caraway.
Bake 35 to 40 minutes at 400º. Remove from casserole and cool.

 

 

 

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