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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 16 |
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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! Ingredients:
1 package (1/4 ounce) active dry yeast |
1 cup warm milk (110° to 115°) |
2 tablespoons honey |
2 tablespoons butter, softened |
1 egg, lightly beaten |
1 tablespoon caraway seeds |
1-1/2 teaspoons salt |
1 teaspoon celery seed |
1 teaspoon rubbed sage |
1/2 teaspoon ground nutmeg |
3 to 3-1/2 cups king arthur unbleached all-purpose flour |
Directions:
1. 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.
2. 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.
3. Punch dough down. Place in a greased 9-in. x 5-in. loaf pan. Cover and let rise until doubled, about 40 minutes.
4. Bake at 375° for 22-27 minutes or until golden brown. Cool for 10 minutes before removing from pan to a wire rack. Yield: 1 loaf (16 slices).
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