Onion Rye Bread Recipe
Onion Rye Bread is an amazingly delicious side dish recipe. Try this tempting and alluring Onion Rye Bread; I am sure you will always want to have it in your coming parties!
Ingredients
2 cups milk
1/4 cup sugar
4 teaspoons salt
1/4 cup salad oil
1 package yeast
1 cup lukewarm water
6 cups sifted white flour
3 tablespoons caraway seeds
1 cup chopped onion
2 1/2 cups rye flour, approximately
Cornmeal
Cream
Directions
1. Scald the milk and add the sugar, salt and oil. Stir until the sugar has dissolved and cool the mixture to lukewarm.
2. Soften the yeast in the water and add to the milk mixture. Add the white flour and mix well. Stir in the caraway seeds, onion and two cups rye flour and mix.
3. Turn the dough out on a surface sprinkled with rye flour and knead until smooth and elastic, adding enough additional rye flour to give a fairly stiff dough. Place in a greased bowl, grease the top, cover with a towel and let stand in a warm place (80° to 85° F.) until doubled in bulk, about one hour.
4. Punch the dough down by folding the edges into the center. Cover and let rise again until doubled in bulk.
5. Grease three loaf pans and sprinkle with cornmeal. Divide the dough into thirds, shape into loaves and place in the prepared pans. Brush the tops of the loaves with cream and then sprinkle with salt. Cover with a towel and let rise in a warm place until doubled in bulk, about one hour.
6. Bake in a preheated moderate oven (350° F.) one hour, or until the loaves have a hollow sound when tapped. Turn out on a rack to cool.
2. Soften the yeast in the water and add to the milk mixture. Add the white flour and mix well. Stir in the caraway seeds, onion and two cups rye flour and mix.
3. Turn the dough out on a surface sprinkled with rye flour and knead until smooth and elastic, adding enough additional rye flour to give a fairly stiff dough. Place in a greased bowl, grease the top, cover with a towel and let stand in a warm place (80° to 85° F.) until doubled in bulk, about one hour.
4. Punch the dough down by folding the edges into the center. Cover and let rise again until doubled in bulk.
5. Grease three loaf pans and sprinkle with cornmeal. Divide the dough into thirds, shape into loaves and place in the prepared pans. Brush the tops of the loaves with cream and then sprinkle with salt. Cover with a towel and let rise in a warm place until doubled in bulk, about one hour.
6. Bake in a preheated moderate oven (350° F.) one hour, or until the loaves have a hollow sound when tapped. Turn out on a rack to cool.
Questions, Comments and Reviews
Related Recipes
By Same Chef
Chef
