King arthur - onion caraway sourdough bread
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King arthur - onion caraway sourdough bread
  Onion    Caraway    Sourdough    Bread  
Last updated 6/12/2012 12:46:15 AM. Recipe ID 6433. Report a problem with this recipe.
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      Title: King arthur - onion caraway sourdough bread
 Categories: Breads
      Yield: 6 Servings
      4 c  King Arthur Unbleached
           -All-Purpose Flour
      3 tb Sugar
  2 1/2 ts Salt
      1 tb (or packet) active dry yeast
      1 c  Milk
      2 tb Butter or margarine
  1 1/2 c  Sourdough starter
           Cornmeal to sprinkle on
           -baking sheet
      1    Egg white beaten with 1
           -Tbsp. water, for wash
    2/3 c  Finely chopped onion
  "This recipe was sent to us by Ceil Downey, of Framingham,
  Massachusetts, a long-time friend and user of King Arthur Flour. This
  recipe contains active dry yeast, which eliminates the need to
  develop a sponge. The onion topping adds zest."
  Caraway seeds to spinkle on top of loaves
  Making the Dough:  Combine 1 cup of the flour, the sugar, salt and
  yeast in a large bowl.  Then, combine the milk and butter or
  margarine in a saucepan.  Heat over low heat until liquid is very
  warm, 120 to 130 degrees (the butter does not need to melt).
  Gradually add the liquids to the dry ingredients, beating well. Blend
  in the starter and another cup of flour. Beat again. Stir in enough
  additional flour to make a soft dough.
  Kneading & Rising:  Turn the dough out onto a lightly floured board
  and knead until smooth and elastic, about 10 minutes. Then place it
  in a greased bowl, turning the dough to grease the top. Cover and let
  rise in a warm, draft-free place until doubled, 1 to 2 hours.
  Shaping & Rising:  Punch down the dough, turn it out onto a board and
  divide it in half (or quarters). Cover and let rest 15 minutes. Shape
  into 2 long loaves (or 4 small round loaves) and place on baking
  sheets that have been sprinkled with cornmeal. (For regular-shaped
  loaves, place in 2 greased 4 1/2 x 8 1/2" bread pans.) Cover and let
  the loaves rise until doubled in bulk, about 1 hour.
  Baking:  About 15 minutes before you want to bake your bread, preheat
  your oven toF,XlU"puy

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Recipe ID 6433 (Apr 03, 2005)

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