Caraway White Bread
4 cups bread or all-purpose flour
2 packages (2 Tbsp., dry yeast
2 tsp sugar
3/4 cup hot milk
2 eggs at room temp
8 Tbsp. butter at room temp
2 tsp salt
1 Tbsp. caraway seeds
Cornmeal for preparing the baking sheet
Combine 3 cups of the flour with the yeast and sugar in a large mixing
bowl. Form a well in the center and pour in the hot milk. Using a wooden
spoon or the flat beater attachment of an electric mixer, beat to form a
batter. Beat in the eggs one at a time, followed by the butter and salt.
Continue working by hand or with the beater, adding more flour, until it
forms a rough ball in the bottom of the bowl. Add room-temp water to cover
the dough by 2 inches .Allow the dough to rise until it floats to the
surface of the water, about 1 hr. Remove the dough from the water and pat
dry with paper towels. Place the dough on a floured work surface and
knead, adding more flour as necessary and working in the caraway seeds,
until it forms a smooth, elastic dough, about 10 mins. Form the dough into
a round ball about 8 inches in diameter and place on a baking sheet that
has been dusted with cornmeal. Cover with a tent of foil,
making sure the foil doesn't touch the dough, and allow to rise until
doubled in volume, about 35 mins. Remove the foil tent and bake in the
center of a preheated 375F oven for about 1 hr. Spray the loaf lightly
with water twice during baking. The bread is done when it makes a hollow
sound when tapped on the bottom. Allow to cool on a wire rack before
serving. Makes 1 large loaf.
Jenn Mom2Samantha and Tiny
[email hidden]
contact [email hidden]
--
Rec.food.recipes is moderated by Patricia D Hill at [email hidden].
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/