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Party Onion-Rye Bread
MyCookbook Recipe Database
MyCookbook Member: pairey
Recipe Category: Bread
Recipe Preparation Level: easy
PARTY ONION-RYE BREAD
This pleasantly dense loaf can be sliced nice and thin, making it ideal for hors d’oeuvres or a
1 3/4 cups King Arthur Unbleached All-Purpose Flour
3/4 cup medium rye flour
2 tablespoons Baker’s Special Dry Milk or nonfat dry milk
2 tablespoons minced dry onions
1 3/4 teaspoons instant yeast
1 teaspoon Deli Rye Flavor (optional, but delicious)
1 teaspoon salt
1 teaspoon caramel color (optional, for best color)
1 tablespoon vegetable oil
3/4 cup warm water
KNEADING AND RISING: Combine all of the ingredients, and mix and knead the dough — by
hand, mixer, or bread machine — just until smooth, about 10 minutes. (If you’re using a bread
machine, cancel the machine after 10 minutes of kneading.) Add additional water or flour if needed
— the dough should be somewhat stiff, but should also be smooth and elastic. Allow the dough to
rise for 1 hour, until slightly puffy, then turn it out onto a lightly greased work surface.
SHAPING AND BAKING: To make a “party” rye loaf (hors d’oeuvre-sized slices), shape the
dough into a 12-inch log and place it seam-side down in a greased 12 1/4 x 2 3/4 x 2 1/2-inch
party or cocktail rye loaf pan. Alternatively, shape the dough into a log, and place it in a standard 8
1/2 x 4 1/2-inch loaf pan. Cover the dough and let it rise for about 1 hour, or until it’s just crowned
over the rim of the pan (for the party loaf pan), or is just even with the rim of the standard pan.
Bake the bread in a preheated 350°F oven for 25 to 30 minutes, or until its internal temperature
registers 190°F on an instant-read thermometer. Remove the bread from the oven; wait 5 minutes,
then turn it out of the pan onto a rack to cool. Yield: one party loaf, or one small standard loaf.
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