Caraway Rye Bread:
Round loaf made in heavy enameled Dutch Oven;
Long loaves formed on baking sheet
Below: Sliced loaf
Cinnamon Raisin Bagels, above
Forming the bagels, below
Swedish Limpa Rye Bread
My Kitchen-Aid Mixer Bread
made from My Kitchen Aid Mixer Bread
Make 3 lengths of dough; pinch ends together.
Braid loosely, wider than long.
Pinching together end of braid
Braid in pan, ready to rise
Brushing on Egg Wash, Baked Loaves:
without egg wash, left | with egg wash, right
A spectacularly flavored bread; great for anything from sandwiches to dinner rolls!
Makes 2 loaves
¼ cup water
¾ cup cottage cheese
¾ cup sour cream
3 tablespoons sugar
1 envelope dry onion soup mix (or see my recipe)
1½ tablespoons butter
1 package instant yeast
3 1/3 cups all-purpose or bread flour
¼ teaspoon baking soda
2 - 3 tablespoons fresh herbs, or to taste (dillweed, rosemary, and/or thyme)
Herbed Onion Loaf
Allow dough to rise in the mixer bowl (can remove the hook at this point, if preferred) until about doubled in bulk. On a clean counter or board, lightly knead dough to remove any large air pockets and divide the dough into two portions. Form each into a loaf. If preferred, these can be put into greased loaf pans. Alternatively, the loaves may be set onto a greased baking sheet and allowed to rise until doubled in bulk. Bake in a preheated 350 degree oven for 25 to 30 minutes.
If preferred, the bread can be baked directly on a pizza stone. Allow formed loaves to rise on cookie sheets that have been strewn with cornmeal to prevent sticking. Slide loaves directly onto the preheated pizza stone and bake the same way.