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Caraway Yeast Bread

 Caraway Yeast Bread
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!
16 ServingsPrep: 20 min. + rising Bake: 25 min. + cooling

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

2 of 2

Caraway Yeast Bread (continued)

Directions (continued)

  • 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.