Caraway Yeast Bread Recipe

5 1 1
Caraway Yeast Bread Recipe
Caraway Yeast Bread Recipe photo by Taste of Home
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Caraway Yeast Bread Recipe

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5 1 1
Publisher Photo
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!
MAKES:
16 servings
TOTAL TIME:
Prep: 20 min. + rising Bake: 25 min. + cooling
MAKES:
16 servings
TOTAL TIME:
Prep: 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, 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 mixing 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 blended. 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.
Originally published as Caraway Yeast Bread in Taste of Home April/May 2007, p24

Nutritional Facts

1 slice: 124 calories, 3g fat (1g saturated fat), 19mg cholesterol, 248mg sodium, 21g carbohydrate (3g sugars, 1g fiber), 4g protein.

  • 1 package (1/4 ounce) active dry yeast
  • 1 cup warm milk (110° to 115°)
  • 2 tablespoons honey
  • 2 tablespoons butter, softened
  • 1 egg, 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
  1. In a large mixing 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 blended. Stir in enough remaining flour to form a soft dough.
  2. 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.
  3. 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.
Originally published as Caraway Yeast Bread in Taste of Home April/May 2007, p24

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RevNancy User ID: 4371078 75287
Reviewed Nov. 11, 2009

"Makes a large light loaf. Taste is delicious. If you want something a little different - try this one."

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