Cooking Goddess
Chef Extraordinaire
This recipe is from a bread machine recipe book. If you use a bread machine, add ingredients per your unit's directions. If you make this completely by hand, you'll know what to do. As for my method, I use the bread machine in the "dough" mode, take the dough out when the machine beeps (1.5 hours), and lightly knead and form the dough into a loaf, letting it have its second rise in the pan before baking.
All ingredients are for a 1 1/2 pound loaf. (All ingredients within parenthesis are for a 2 pound loaf.) They should be at room temperature.
3-4 (4-6) ounces water
1 teaspoon (1 1/2 t) salt
1 large egg, beaten
1/4 cup (1/2 c) plain yogurt
1 1/2 Tablespoons (2 T) butter or margarine, softened
1 1/2 Tablespoons (2 T) molasses
2 cups (2 1/2 c) bread flour
1 cup (1 1/2 c) rye flour
1 Tablespoon (1 1/2 T) caraway seeds (I use more)
1/8 teaspoon (1/4 t) baking soda
1 3/4 teaspoons (2 1/4 t) active dry yeast
All ingredients are for a 1 1/2 pound loaf. (All ingredients within parenthesis are for a 2 pound loaf.) They should be at room temperature.
3-4 (4-6) ounces water
1 teaspoon (1 1/2 t) salt
1 large egg, beaten
1/4 cup (1/2 c) plain yogurt
1 1/2 Tablespoons (2 T) butter or margarine, softened
1 1/2 Tablespoons (2 T) molasses
2 cups (2 1/2 c) bread flour
1 cup (1 1/2 c) rye flour
1 Tablespoon (1 1/2 T) caraway seeds (I use more)
1/8 teaspoon (1/4 t) baking soda
1 3/4 teaspoons (2 1/4 t) active dry yeast