CARAWAY BREAD
A rustic round loaf of caraway bread is delicious eaten warm from the oven, as a base for sandwiches, alongside soup, or as toast. If you want to experiment, add sliced chives or sunflower seeds, or substitute other herbs for the caraway, such as dried rosemary or thyme. -Frances Conklin, Cottonwood, Idaho
Provided by Taste of Home
Time 40m
Yield 1 loaf (8 wedges)
Number Of Ingredients 8
Steps:
- In a small bowl, dissolve yeast in warm water. In a large bowl, combine caraway seeds, salt, honey, yeast mixture, whole wheat flour and 1-1/2 cups all-purpose flour; beat on medium speed until smooth. Stir in enough remaining flour to form a stiff dough (dough will be sticky)., Turn dough onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour., Grease a 15x10x1-in. baking pan; sprinkle with cornmeal. Punch down dough. Turn onto a lightly floured surface. Shape into a round loaf; place on prepared pan. Cover with greased plastic wrap and let rise in a warm place until almost doubled, about 30 minutes. Preheat oven to 425°., Using a sharp knife, cut a large "X" in top of loaf. Bake on a lower oven rack 20-25 minutes or until golden brown. Remove from pan to a wire rack to cool.
Nutrition Facts : Calories 191 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 297mg sodium, Carbohydrate 40g carbohydrate (1g sugars, Fiber 3g fiber), Protein 6g protein.
CARAWAY YEAST BREAD
Caraway blends beautifully with celery seed, nutmeg and sage in this tender yeast bread from DeEtta Rasmussen, a field editor in Fort Madison, Iowa. It's bound to become a favorite!
Provided by Taste of Home
Time 45m
Yield 1 loaf (16 slices).
Number Of Ingredients 11
Steps:
- In a large bowl, dissolve yeast in warm milk. Add honey; let stand for 5 minutes. Add the butter, egg, caraway seeds, salt, celery seed, sage, nutmeg and 1 cup flour. Beat until smooth. Stir in enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch dough down. Place in a greased 9x5-in. loaf pan. Cover and let rise until doubled, about 40 minutes. , Bake at 375° for 22-27 minutes or until golden brown. Cool for 10 minutes before removing from pan to a wire rack.
Nutrition Facts : Calories 124 calories, Fat 3g fat (1g saturated fat), Cholesterol 19mg cholesterol, Sodium 248mg sodium, Carbohydrate 21g carbohydrate (3g sugars, Fiber 1g fiber), Protein 4g protein.
CARAWAY RYE BREAD
I got this recipe from my Breadman Pro bread maker. It was soooo delicious that I had to share it! For a variation, add the optional dehydrated onion for another excellent recipe :-D
Provided by Stephanie Z.
Categories Yeast Breads
Time 4h5m
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- You want the eggs at room temperature. Add enough water to the eggs to equal 1 1/3 cups.
- Bake in bread machine according to its instructions on the 2 lb. whole wheat setting.
CARAWAY SWEET BREAD
Make and share this Caraway Sweet Bread recipe from Food.com.
Provided by Coppercloud
Categories Quick Breads
Time 16m
Yield 1 loaf, 10 serving(s)
Number Of Ingredients 9
Steps:
- Pre-heat oven to 350 degrees, line & grease a 9x5x3 loaf pan.
- Sift all flour, baking powder, salt, set aside. Cream butter and sugar until light a fluffy, Add vanilla, seeds & egg to wet and beat well.
- Alternately add dry & milk to wet beating after each addition, ending in dry. Pour into pan and bake for 1 hour or until done.
- Cool ten minutes in pan before turning out. Cool over night before cutting and serving.
Nutrition Facts : Calories 196.5, Fat 6, SaturatedFat 3.5, Cholesterol 32.6, Sodium 186.9, Carbohydrate 32.4, Fiber 0.8, Sugar 16, Protein 3.5
CARAWAY WHOLE WHEAT SODA BREAD
Categories Bread Dairy Low Fat St. Patrick's Day Bon Appétit
Yield Serves 12
Number Of Ingredients 10
Steps:
- Position rack in center of oven and preheat to 375°F. Grease 9-inch cake pan. Combine first 7 ingredients in large bowl. Whisk to blend. Whisk buttermilk, oil and egg in small bowl to blend. Add to dry ingredients and stir until just mixed. Gently knead dough on floured surface until smooth. Gather into ball. Place in prepared pan, flattening to 1 inch high. Cut double cross in dough, cutting 1/3 inch deep. Bake until light brown, about 40 minutes. Cool on rack. Serve warm or at room temperature.
CARAWAY CORN BREAD
Categories Bread Egg Bake Quick & Easy Gourmet
Yield Makes four 4-inch squares
Number Of Ingredients 11
Steps:
- Preheat oven to 425°F. and generously grease an 8-inch-square baking pan.
- In a bowl whisk together flour, cornmeal, sugar, baking powder, salt, baking soda, and 1 teaspoon caraway seeds.
- In a small bowl whisk together eggs, milk, sour cream, and butter.
- Add milk mixture to cornmeal mixture and stir until just combined.
- Spread batter in prepared pan and sprinkle with remaining 1 teaspoon caraway seeds. Bake corn bread in middle of oven 20 minutes, or until sides begin to pull away from edges of pan.
- Cool corn bread in pan on a rack 5 minutes and cut into 4 squares.
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