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 PICKLES
Provided by Ed Lee
Categories Super Bowl Low Fat Vegetarian Low Cal Vinegar Spice Cucumber Healthy Low Cholesterol Vegan Cinnamon Caraway Bon Appétit
Yield Makes 4 cups
Number Of Ingredients 8
Steps:
- Place cucumbers in a stainless-steel or heatproof glass container; set aside.
- Bring sugar, all remaining ingredients, and 1/2 cup water just to a boil in a small saucepan over medium-high heat, stirring until sugar and salt are completely dissolved. Let cool for 10 minutes.
- Pour pickling liquid over cucumbers. Cover and chill overnight or up to 3 days.
CARAWAY DILL BREAD
The caraway really comes through in this herb bread shared by Margaret Reinhardt of Aledo, Illinois. The nicely textured loaf is an especially good accompaniment to a pork dinner.
Provided by Taste of Home
Time 3h5m
Yield 1 loaf (1 pound, 16 slices).
Number Of Ingredients 10
Steps:
- In a bread machine pan, place all ingredients in order suggested by manufacturer. Select basic bread setting. Choose crust color and loaf size if available. , Bake according to bread machine directions (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed).
Nutrition Facts : Calories 67 calories, Fat 1g fat (0 saturated fat), Cholesterol 2mg cholesterol, Sodium 158mg sodium, Carbohydrate 13g carbohydrate (2g sugars, Fiber 1g fiber), Protein 2g protein.
CARAWAY DILL BREAD
Make and share this Caraway Dill Bread recipe from Food.com.
Provided by Audrey M
Categories Yeast Breads
Time 3h10m
Yield 1 pound loaf
Number Of Ingredients 10
Steps:
- In your bread machine pan, place all ingredients in order of suggested by your manufacturer.
- Select basic bread setting.
- Choose crust color and one pound loaf size.
- Bake according you bread machine directions.
- Check dough after five minutes of mixing, if dough isn't right consistency, add 1 to 2 Tablespoons of water or flour as needed.
DANISH DILL OR CARAWAY BREAD
From Aebleskiver and More - A Sampling of Danish Recipes by Lisa Steen Riggs. Time for dough to rise is not included in Prep Time.
Provided by AB_Fan
Categories Yeast Breads
Time 1h30m
Yield 2 loaves, 20 serving(s)
Number Of Ingredients 11
Steps:
- Soften yeast in the warm water. Set aside.
- Heat cottage cheese to warm (not hot!); stir in sugar, onion, butter, dill or caraway seeds, salt, soda, and egg.
- Add the yeast and mix well.
- Add enough flour to make a stiff dough (not sticky).
- Let rise in a warm place until doubled.
- Punch down and shape into two loaves.
- Put loaves into two well-greased loaf pans and let rise again until doubled.
- Bake at 350 degrees for about 1 hour.
Nutrition Facts : Calories 77.7, Fat 1.5, SaturatedFat 0.8, Cholesterol 13.8, Sodium 185.7, Carbohydrate 12.5, Fiber 0.5, Sugar 1.4, Protein 3.3
CARAWAY DILL BREAD
The caraway really comes through in this herb bread shared by Margaret Runhardt of Aledo, Illinois. The nicely textured loaf is an especially good accompaniment to a pork dinner.
Provided by Allrecipes Member
Time 3h5m
Yield 16
Number Of Ingredients 10
Steps:
- In a bread machine pan, place all ingredients in order suggested by manufacturer. Select basic bread setting. Choose crust color and loaf size if available. Bake according to bread machine directions (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed).
Nutrition Facts : Calories 71.7 calories, Carbohydrate 13.2 g, Cholesterol 2 mg, Fat 1.1 g, Fiber 0.7 g, Protein 2.3 g, SaturatedFat 0.5 g, Sodium 131.2 mg, Sugar 1.9 g
CARAWAY-DILL BISCUITS
Yield Makes about 48 biscuits
Number Of Ingredients 5
Steps:
- Preheat oven to 425°F. Mix flour and caraway seeds in large bowl. Make well in center of flour. Add milk, 3/4 cup plus 2 tablespoons oil and dill. Stir just until dry ingredients are evenly moistened. Gather dough into ball. Roll out dough on lightly floured surface to 3/4-inch thickness. Using 1 3/4-inch round cutter, cut out biscuits. Gather scraps and gently reroll dough on lightly floured surface. Cut out more biscuits. Arrange on 2 large baking sheets. Brush biscuit tops with remaining 2 tablespoons oil.
- Bake biscuits until puffed and very pale golden on top and tester inserted into center comes out clean, about 15 minutes. (Can be prepared 6 hours ahead. Cool completely, then wrap airtight in plastic.) Serve warm or at room temperature.
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