Caraway Yeast Bread Recipe

Caraway Yeast Bread Recipe photo by Taste of Home

Read reviews (1)

Rate recipe

Caraway blends beautifully with celery seed, nutmeg and sage in this tender yeast bread from DeEtta Rasmussen, a field editor in Fort Madison, Iowa. It's bound to become a favorite!

[X]

Rate Caraway Yeast Bread Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Caraway Yeast Bread Recipe

Prep: 20 min. + rising Bake: 25 min. + cooling

Yield: 16 Servings

20 25 45

Ingredients

1 package (1/4 ounce) active dry yeast
1 cup warm milk (110° to 115°)
2 tablespoons honey
2 tablespoons butter, softened
1 egg, lightly beaten
1 tablespoon caraway seeds
1-1/2 teaspoons salt
1 teaspoon celery seed
1 teaspoon rubbed sage
1/2 teaspoon ground nutmeg
3 to 3-1/2 cups all-purpose flour

Directions

In a large bowl, dissolve yeast in warm milk. Add honey; let stand for 5 minutes. Add the butter, egg, caraway seeds, salt, celery seed, sage, nutmeg and 1 cup flour. Beat until smooth. Stir in enough remaining flour to form a soft dough.
Turn onto a 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.
Punch dough down. Place in a greased 9-in. x 5-in. loaf pan. Cover and let rise until doubled, about 40 minutes.
Bake at 375° for 22-27 minutes or until golden brown. Cool for 10 minutes before removing from pan to a wire rack. Yield: 1 loaf (16 slices).

Nutritional Facts 1 serving (1 slice) equals 124 calories, 3 g fat (1 g saturated fat), 19 mg cholesterol, 248 mg sodium, 21 g carbohydrate, 1 g fiber, 4 g protein.

Originally published as Caraway Yeast Bread in Taste of Home April/May 2007, p24