CARAWAY SEED RYE BREAD
My parents were immigrants from Czechoslovakia and my mother would pull out this rye bread recipe when guests came over for dinner. Every time I bake it, I get nostalgic for those days. -Millie Feather, Baroda, Michigan
Provided by Taste of Home
Time 45m
Yield 2 loaves (10 slices each).
Number Of Ingredients 8
Steps:
- In a large bowl, dissolve yeast in 1/2 cup warm water. Add brown sugar, caraway, oil, salt and remaining water; mix well. Stir in rye flour and 1 cup all-purpose flour; beat until smooth. Add enough remaining all-purpose flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, 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; divide in half. Shape each half into a ball; place in 2 greased 8-in. round baking pans or ovenproof skillets. Flatten balls to a 6-in. diameter. Cover and let rise until nearly doubled, about 30 minutes. Bake at 375° for 25-30 minutes or until golden brown.
Nutrition Facts : Calories 126 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 238mg sodium, Carbohydrate 26g carbohydrate (4g sugars, Fiber 3g fiber), Protein 3g protein.
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 BEER BREAD
Make and share this Caraway Beer Bread recipe from Food.com.
Provided by Aussie-In-California
Categories Quick Breads
Time 1h10m
Yield 1 loaf, 10-12 serving(s)
Number Of Ingredients 7
Steps:
- Heat oven to 350°F.
- Coat 9" x 5" x 3" loaf pan with cooking spray.
- Mix flour, baking powder, sugar, and salt in a large bowl.
- Make a well in the center.
- Add beer and caraway seeds to well; stir in liquid into flour mixture just until flour is moistened.
- Scrape into pan.
- Bake in 350°F oven for 50 minutes.
- Brush top with half of melted butter.
- Bake 10 more minutes or until lightly browned.
- Remove loaf to rack.
- Brush on remaining butter.
- Serve warm or at room temperature.
CARAWAY ROLLS
Filled with caraway, these rolls are a nice addition to your meal, say Ruth Hastings of Louisville, Illinois.
Provided by Taste of Home
Time 35m
Yield 2 dozen.
Number Of Ingredients 10
Steps:
- In a large bowl, dissolve yeast in water. Add caraway seeds. In a small saucepan, heat cottage cheese until lukewarm; add baking soda and mix well. Stir into yeast mixture. Add sugar, salt and eggs; mix well. Gradually stir in enough flour to form a soft dough Cover and let rise in a warm place until doubled, about 1 hour. Stir down. , Turn onto a lightly floured surface. Divide into 24 pieces. Place in well-greased muffin cups. Cover and let rise until doubled, about 35 minutes. , Bake at 350° for 18-20 minutes. Remove to wire racks; brush with melted butter.
Nutrition Facts :
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From insanelygoodrecipes.com
4/5 (4)Published Dec 16, 2021Category Recipe Roundup
- Polish Potato Bread. If you’re looking to cut back on your daily carb intake, Polish potato bread may not be the way to go. As the name implies, it combines two very carb-heavy things: potatoes and bread.
- Polish Onion and Poppy Seed Rolls. If you’re in the mood for something much more complex and with a lot more flavor, try these onion and poppy seed rolls instead.
- Polish Sauerkraut Bread. When people think of Polish food, they usually think of Polish sausage and sauerkraut, not bread. Want to save this recipe? Enter your email below and we'll send the recipe straight to your inbox!
- Polish Babka Easter Bread. This bread may look like an oversized glazed donut, but there’s so much more to it than that. It’s sweet and cinnamon-flavored, but there’s also some underlying tartness from the orange juice and lemon rind.
- Povitica (Polish Walnut Bread) This yeast-free bread has an amazing flavor that combines the nuttiness of walnuts with the sweetness of cinnamon, brown sugar, and vanilla.
CARAWAY RYE BREAD RECIPE | KING ARTHUR BAKING
From kingarthurbaking.com
4.5/5 (183)Total Time 3 hrs 25 minsServings 1Calories 100 per serving
- In a medium-sized mixing bowl or the bowl of your stand mixer, combine the water, sugar, rye flour and yeast, mixing to form a soft batter.
- Let the mixture rest for 20 minutes; this allows the rye flour to absorb some of the liquid, making the dough easier to knead., Add the remaining ingredients, and mix and knead the dough together — by hand, mixer or bread machine — until it's fairly smooth.
- The nature of rye dough is to be sticky, so don't be tempted to add too much flour., Place the dough in an oiled bowl or large (8-cup) measure, cover, and let it rise until noticeably puffy, 60 to 90 minutes., Gently deflate the dough, knead it briefly, and shape it into two smooth oval or round loaves; or one long oval loaf.
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