Side Pannel
King Arthur - Onion Caraway Sourdough Bread
King Arthur - Onion Caraway Sourdough Bread
- Recipe Submitted by ADMIN on 09/26/2007
Category: Breads
Ingredients List
- 4 c King Arthur Unbleached
- -All-Purpose Flour
- 3 tb Sugar
- 2 1/2 ts Salt
- 1 tb (or packet) active dry yeast
- 1 c Milk
- 2 tb Butter or margarine
- 1 1/2 c Sourdough starter
- Cornmeal to sprinkle on
- -baking sheet
- 1 Egg white beaten with 1
- -Tbsp. water, for wash
- 2/3 c Finely chopped onion
Directions
"This recipe was sent to us by Ceil Downey, of Framingham, Massachusetts, a
long-time friend and user of King Arthur Flour. This recipe contains active
dry yeast, which eliminates the need to develop a sponge. The onion topping
adds zest."
Caraway seeds to spinkle on top of loaves
Making the Dough: Combine 1 cup of the flour, the sugar, salt and yeast in
a large bowl. Then, combine the milk and butter or margarine in a
saucepan. Heat over low heat until liquid is very warm, 120 to 130 degrees
(the butter does not need to melt).
Gradually add the liquids to the dry ingredients, beating well. Blend in
the starter and another cup of flour. Beat again. Stir in enough additional
flour to make a soft dough.
Kneading & Rising: Turn the dough out onto a lightly floured board and
knead until smooth and elastic, about 10 minutes. Then place it in a
greased bowl, turning the dough to grease the top. Cover and let rise in a
warm, draft-free place until doubled, 1 to 2 hours.
Shaping & Rising: Punch down the dough, turn it out onto a board and
divide it in half (or quarters). Cover and let rest 15 minutes. Shape into
2 long loaves (or 4 small round loaves) and place on baking sheets that
have been sprinkled with cornmeal. (For regular-shaped loaves, place in 2
greased 4 1/2 x 8 1/2" bread pans.) Cover and let the loaves rise until
doubled in bulk, about 1 hour.
Baking: About 15 minutes before you want to bake your bread, preheat your
oven toF«,§XlU"”¢puyÚÃÉ
¼µ&NÅ“f¶°Nüî*¶6ŸF$I@”“#$ ûÂ`M¸:¬Ã–c×â"ÃŒ¦@·Ã”Óì*ÔsYQ# Ëœ©ÃªMDÉBsÂkw.iZÃ¥^£Hú
#jƒË» ÷$ÄÃØ0®Ã°aaÑcFÃᔚ}”™Ã©Ã²B€#PK
~ * Origin: Someone's in the kitchen with Debbie! San Diego, (RA
1:202/203.14) ** BBS: High Country East
long-time friend and user of King Arthur Flour. This recipe contains active
dry yeast, which eliminates the need to develop a sponge. The onion topping
adds zest."
Caraway seeds to spinkle on top of loaves
Making the Dough: Combine 1 cup of the flour, the sugar, salt and yeast in
a large bowl. Then, combine the milk and butter or margarine in a
saucepan. Heat over low heat until liquid is very warm, 120 to 130 degrees
(the butter does not need to melt).
Gradually add the liquids to the dry ingredients, beating well. Blend in
the starter and another cup of flour. Beat again. Stir in enough additional
flour to make a soft dough.
Kneading & Rising: Turn the dough out onto a lightly floured board and
knead until smooth and elastic, about 10 minutes. Then place it in a
greased bowl, turning the dough to grease the top. Cover and let rise in a
warm, draft-free place until doubled, 1 to 2 hours.
Shaping & Rising: Punch down the dough, turn it out onto a board and
divide it in half (or quarters). Cover and let rest 15 minutes. Shape into
2 long loaves (or 4 small round loaves) and place on baking sheets that
have been sprinkled with cornmeal. (For regular-shaped loaves, place in 2
greased 4 1/2 x 8 1/2" bread pans.) Cover and let the loaves rise until
doubled in bulk, about 1 hour.
Baking: About 15 minutes before you want to bake your bread, preheat your
oven toF«,§XlU"”¢puyÚÃÉ
¼µ&NÅ“f¶°Nüî*¶6ŸF$I@”“#$ ûÂ`M¸:¬Ã–c×â"ÃŒ¦@·Ã”Óì*ÔsYQ# Ëœ©ÃªMDÉBsÂkw.iZÃ¥^£Hú
#jƒË» ÷$ÄÃØ0®Ã°aaÑcFÃᔚ}”™Ã©Ã²B€#PK
~ * Origin: Someone's in the kitchen with Debbie! San Diego, (RA
1:202/203.14) ** BBS: High Country East
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