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Prep Time: 40 Minutes Cook Time: 35 Minutes |
Ready In: 75 Minutes Servings: 14 |
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I've been making my own bread for more than 29 years. The addition of poppy seeds and Parmesan cheese makes this rye bread deliciously different. Ingredients:
1/2 cup chopped onion |
1-1/2 teaspoons butter |
1 package (1/4 ounce) active dry yeast |
1 cup warm water (110° to 115°) |
1-1/2 teaspoons honey |
1 egg |
1/2 cup shredded parmesan cheese |
1 tablespoon poppy seeds |
1-1/2 teaspoons kosher salt |
1 cup rye flour |
2 cups king arthur unbleached bread flour |
1 egg white, lightly beaten |
1-1/2 teaspoons water |
additional kosher salt |
Directions:
1. In a small nonstick skillet coated with cooking spray, saute onion in butter until tender; set aside.
2. In a large bowl, dissolve yeast in warm water. Stir in honey; let stand for 5 minutes. Add the egg, Parmesan cheese, poppy seeds, salt, rye flour, 1/2 cup bread flour and onion mixture; beat on medium speed until blended. Stir in enough remaining bread flour to form a firm dough.
3. Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
4. Punch dough down. Turn onto a lightly floured surface; shape into a loaf. Place in a greased 9-in. x 5-in. loaf pan. With a sharp knife, make three or four shallow slashes across top of loaf. Cover and let rise until doubled, about 30 minutes.
5. In a small bowl, beat egg white with water; brush over loaf. Sprinkle with additional kosher salt. Bake at 350° for 35-40 minutes or until lightly browned. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Yield: 1 loaf.
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