Recipe: Fragrant Onion-Rye Bread (no knead bread, using onion soup mix)

FRAGRANT ONION-RYE BREAD

"Good for sandwiches, especially corned beef."

3 cups all-purpose flour
2 1/2 cups rye flour
1/4 cup brown sugar
2 envelopes active dry yeast
2 teaspoons salt
1 envelope onion soup mix
1 1/4 cups water
1 cup milk
2 tablespoons butter or margarine
1/2 teaspoon caraway seed
Melted butter (for brushing top)

Stir flours together. In large bowl, combine 1 1/2 cups flour mixture, brown sugar, yeast and salt; set aside.

Combine (dry) onion soup mix, water, milk, 2 tablespoons butter and caraway seeds in saucepan. Stir and heat until warm (120-130 degrees F).

Gradually add liquid to combined dry ingredients, beating at medium speed; scrape bowl now and then. Add 3/4 cup flour; beat at high speed for 2 minutes.

Stir in enough additional flour to make a soft dough, about 2 to 3 cups. Cover and let rise in warm place for 40-50 minutes or until doubled.

Stir dough down, turn into well greased 2-quart casserole, brush with melted butter or margarine. Let rise again 20-30 minutes or until doubled.

Bake in preheated 350 degree F oven for 50 to 60 minutes, or until done.

Remove from dish and brush crust with melted butter. Cool completely on wire rack.

Makes one large loaf
Source: Jo Anne Merrill
From: Bill,DC - 11-02-97