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  Added: Apr 07, 2006  •  Visited (605)  •  Print version Print this recipe (27)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
 
White Bread With Caraway Seeds
(Weissbrot mit Kummel)
What You Need:
  • 4 cups sifted all-purpose flour
  • 2 eggs, at room temperature
  • ¼ pound unsalted butter, cut into ¼-inchpieces and softened to room temperature
  • 1 tablespoon salt
  • 1 tablespoon caraway seeds Cornmeal
  • ¼ cup lukewarm water (110°F to 115°F)
  • 3 packages active dry yeast
  • 2 teaspoons sugar
  • ½ cup lukewarm milk (110°F to 115°F)

  • How To Cook:
    1. Pour the lukewarm water into a small, shallow bowl and sprinkle the yeast and ½teaspoon of the sugar over it. Let the yeast and sugar stand 2 or 3 minutes, then stir together to dissolve them completely. Set in a warm, draftfree place, such as an unlighted oven, for 3 to 5 minutes, or until the mixture almost doubles in volume.

    2. Transfer the yeast to a large mixing bowl and stir in the milk. Beat in 3 cups of the sifted flour about ¼cup at a time. Then beat in the eggs one at a time, and finally beat in the bits of butter. Continue to beat until the dough can be gathered into a compact ball.

    3. Place the ball on a lightly floured board and knead in the remaining cup of flour, a few tablespoons at a time, pushing the dough down with the heels of your hands, pressing it forward and folding it back on itself. Knead until all the flour is incorporated and the dough is stiff and quite dry. Shape it into a rough ball, place it in a mixing bowl, and add enough cold water to cover it by several inches. In 10 to 15 minutes, the top of the dough should rise above the surface of the water.

    4. Remove the dough from the water and pat the surface as dryas you can with paper towels. Return it to a floured board, punch it down, and sprinkle with the remaining 1½ teaspoons of sugar, the salt and the caraway seeds. Lightly flouring the dough from time to time, knead it for about 10 minutes, or until smooth and elastic. Pat and shape the dough into a round loaf about 8 inches in diameter, mounded slightly in the center.

    5. Sprinkle a baking sheet lightly with cornmeal, place the dough in the center of the sheet and cover it loosely with a kitchen towel. Let the dough rise in a warmdraft-free place for about 30minutes, or until it doubles in bulk. Preheat the oven to 375°F.

    6. Bake the bread in the middle of the preheated oven for about 1 hour. The crust should be a light golden color. Remove the bread from the baking sheet and cool it on a rack before serving.
     
    To make one 10-inch round loaf
     This recipe is also available in:
    Cuisine » Europe » Germany
    Main Ingredient » Grains & Cereals » Flour
    Dish » Bread

     





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