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Caraway and rye seem to go naturally together like milk and cookies, or chips and dip. But who says you can't have the cookies without the milk... or the caraway without the rye? This soft white bread is a native of Germany, where heavy, dense rye breads, often naturally leavened with a rye sour, are ubiquitous. This fluffy, yeast-leavened bread is quite a change from the norm -- though it stays somewhat true to form by including caraway seeds.
Shape this dough into a 9 x 5-loaf, or make six good-sized rolls. For a hearty meal, the rolls can be hollowed out and stuffed with Reuben filling.
3/4 cup (6 ounces) milk
1 tablespoon caraway seeds
1/4 cup (2 ounces) cold water
4 cups (17 ounces) King Arthur Unbleached All-Purpose Flour
1 1/2 teaspoons salt
2 teaspoons instant yeast
1 tablespoon sugar
2 large eggs
4 tablespoons (2 ounces) butter
1 tablespoon granular lecithin (optional)
Heat the milk and caraway seeds in a small saucepan set over medium-low heat, or in the microwave, until the milk is just about ready to boil; small bubbles will have formed around the edges. Stir in the cold water, to cool the milk to lukewarm. (If you like the flavor of caraway, but not the seeds, strain them out.)
Manual/Mixer Method: Transfer the lukewarm milk to a large bowl, or the bowl of an electric mixer. Add the remaining ingredients, and stir to form a shaggy mass. Let the mixture rest for 30 minutes; this gives the flour a chance to absorb the liquid, making it easier to knead. Knead the mixture -- by hand or mixer -- till you've made a smooth dough. Place the dough into a greased bowl, then cover the bowl with plastic wrap and allow the dough to rise for 1 1/2 hours, or until it's almost doubled in size.
Bread Machine Method: Place the lukewarm milk and the remaining ingredients into the pan of your bread machine, program the machine for manual or dough, and press Start. Check the dough about 10 minutes before the end of the final kneading cycle, and adjust its consistency as necessary with additional flour or water; it should be smooth and elastic. Allow the machine to complete its cycle.
Shaping: Turn the dough out onto a lightly floured or lightly greased work surface, and fold it over several times to deflate it. To make a loaf, form the dough into a log, and fit it into a greased 9 x 5-inch loaf pan. To make rolls, divide the dough into six equal pieces, roll them into balls, and place them on a lightly greased or parchment-lined baking sheet.
Cover the loaf or rolls with lightly greased plastic wrap or a proof cover, and put them in a warm place to rise for 1 hour, or until the loaf is crowned about 1 1/2 inches over the rim of the pan, or the rolls are very puffy. Slash the loaf crosswise 3 or 4 times. Cut a tic-tac-toe or cross pattern into the tops of the rolls.
Baking: Spritz the loaf or rolls with warm water. Bake the loaf in a preheated 400°F oven for 25 to 30 minutes; use aluminum foil to tent the loaf after 20 minutes to prevent it from over-browning. When the loaf is done, its center should register 195°F on an instant-read thermometer. Bake the rolls in a preheated 425°F oven for 14 to 18 minutes, until they're golden brown. Remove the bread from the oven, and cool it on a rack before cutting. Yield: 1 loaf, or 6 rolls.
Nutrition information per serving (3/4-inch slice of bread, or 1/2 roll, 70g): 197 cal, 5g fat, 6g protein, 29g complex carbohydrates, 1g sugar, 1g dietary fiber, 48mg cholesterol, 326mg sodium, 101mg potassium, 62RE vitamin A, 2mg iron, 28mg calcium, 75mg phosphorus.
2 1/2 cups (12 to 14 ounces) lean fully cooked lean corned beef, choppedPreparing the Rolls: Cut about a 3-inch hole in the top of each of the 6 rolls. Set the top of each roll aside to use as lids once the rolls are filled. Pull the center out of the rolls, leaving the walls and bottoms of each roll about 1/2-inch thick. Save the bread to make crumbs to use in the filling.
1 3/4 cups (8 ounces) sauerkraut, rinsed and well-drained (one 14-ounce can)
1 1/2 cups (3 ounces) fresh bread crumbs (made from part of the bread you pull from the center of the rolls)
3/4 cup (1 3/4 ounces) golden baking onions or sauteed onions
1 cup (4 ounces) shredded Swiss or Gruy?re cheese plus 6 slices, about 3 or 4 inches square
2/3 cup Russian dressing (bottled, or homemade)
1 tablespoon yellow or Dijon-style mustard
3 tablespoons (1 1/2 ounces) ketchup
1/4 cup (1 to 1 1/2 ounces) chopped sweet pickles or pickle relish
1/2 cup (2 1/4 ounces) mayonnaise
1 teaspoon ground black pepper
Dressing: Use bottled dressing, or make your own by stirring together the ingredients listed in the recipe above. Keep the dressing cool until you're ready to use it.
Filling: Mix the chopped corned beef with the sauerkraut, bread crumbs, onions, shredded cheese and about 3 tablespoons of the Russian dressing; reserve the remaining dressing. Keep the filling cool until you're ready to assemble the stuffed rolls.
Assembly: Fill the center of each roll with about 1/2 cup of the filling. Spoon a generous tablespoon of the Russian dressing over the filling, then top with about 1/4 cup additional filling. Place a slice of cheese over the filling (draping it down over the sides of the roll), top with the bread lid, pushing it down slightly, and place the stuffed rolls on a lightly greased or parchment-lined baking sheet.
Baking: Bake the filled rolls in a preheated 325°F oven for 25 to 30 minutes, until they're heated through or until an instant-read thermometer inserted into the center registers about 140°F. Serve the rolls warm. Yield: 6 stuffed rolls.
Nutrition information per serving (1 stuffed roll, 218g): 523 cal, 37g fat, 20g protein, 23g complex carbohydrates, 4g sugar, 3g dietary fiber, 97mg cholesterol, 1,447mg sodium, 335mg potassium, 71RE vitamin A, 16mg vitamin C, 3mg iron, 241mg calcium, 247mg phosphorus.
This recipe reprinted from The Baking Sheet Newsletter, Vol. XII, No. 3, Early Spring 2001 issue.