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Recipe Summary test

prep:
25 mins
rise:
1 hr 45 mins
bake:
45 mins
total:
1 hr 115 mins
Yield:
2 loaves
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a large bowl, soften yeast in the warm water.

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  • In a medium saucepan, heat milk, sugar, butter, and salt until just warm (120 degree F to 130 degree F) and butter is almost melted. Add to yeast mixture along with eggs, caraway seed, poppy seed, dried minced onion, sage, and nutmeg; stir until smooth. Using a wooden spoon, stir in as much flour as you can.

  • Turn dough out onto a lightly floured surface. Knead in enough of the remaining flour to make a moderately stiff dough that's smooth and elastic (6 to 8 minutes total). Shape into a ball. Place in a lightly greased bowl; turn once. Cover; let rise in a warm place until doubled in size (about 1-1/4 hours).

  • Punch dough down. Place on a lightly floured surface; knead about 1 minute or until dough is smooth. Divide dough into 2 equal portions. Shape into loaves. Place in two greased 9x5x3-inch loaf pans. Cover and let rise until nearly doubled (about 30 minutes).

  • Bake in a 350 degree F oven about 45 minutes or until loaves are browned and sound hollow when tapped.

  • Remove bread from the pans. Cool on wire racks. Makes 2 loaves.

Nutrition Facts

131 calories; fat 3g; cholesterol 18mg; saturated fat 1g; carbohydrates 22g; mono fat 1g; insoluble fiber 1g; sugars 2g; protein 4g; vitamin a 97.2IU; thiamin 0.2mg; riboflavin 0.2mg; niacin equivalents 2.2mg; folate 60.5mcg; vitamin b12 0.1mcg; sodium 172mg; potassium 67mg; calcium 30.3mg; iron 1.4mg.
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