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Party Onion-Rye Bread

MyCookbook Recipe Database
MyCookbook Member: pairey
Recipe Category: Bread
Recipe Preparation Level: easy


    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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