Caraway Cheese Bread Traditional Food

CARAWAY BREAD

Steps:

• In a small bowl, dissolve yeast in warm water. In a large bowl, combine caraway seeds, salt, honey, yeast mixture, whole wheat flour and 1-1/2 cups all-purpose flour; beat on medium speed until smooth. Stir in enough remaining flour to form a stiff dough (dough will be sticky)., Turn dough onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour., Grease a 15x10x1-in. baking pan; sprinkle with cornmeal. Punch down dough. Turn onto a lightly floured surface. Shape into a round loaf; place on prepared pan. Cover with greased plastic wrap and let rise in a warm place until almost doubled, about 30 minutes. Preheat oven to 425°., Using a sharp knife, cut a large "X" in top of loaf. Bake on a lower oven rack 20-25 minutes or until golden brown. Remove from pan to a wire rack to cool.

SWISS & CARAWAY FLATBREADS

Steps:

• On a lightly floured surface, roll each portion of dough into a 15x10-in. rectangle. Transfer to two greased 15x10x1-in. baking pans. Cover with kitchen towels; let rise in a warm place until doubled, about 45 minutes., Preheat oven to 425°. Using fingertips, press several dimples into dough. In a small bowl, whisk melted butter, oil, onion, mustard, caraway seeds, Worcestershire sauce and, if desired, sherry until blended; brush over dough. Sprinkle with cheese. Bake until golden brown, 10-15 minutes. Serve warm. Freeze option: Cut cooled flatbreads into pieces. Freeze in freezer containers. To use, reheat flatbreads on an ungreased baking sheet in a preheated 425° oven until heated through.

CARAWAY CHEESE BREAD (TRADITIONAL)

Steps:

• (original ingredients for 2 loaves) Most of the ingredients were divided in half, but I used slightly less than half the amount of water so that I would not exceed the maximum of 3 cups of flour for my bread machine. (This also has the effect of intensifying the cheese flavor.) I also used slightly less than half the amount of yeast, because this bread rises very high and will overflow the pan if I dont use LEVEL teaspoons of yeast. The amount of salt was reduced slightly below half due to personal taste. >From: [email protected] (Bonnie Briscoe) From: Bread-Bakers Archives: ftp.best.com/pub/reggie/archives/bread/recipe

CARAWAY SEED RYE BREAD

Steps:

• In a large bowl, dissolve yeast in 1/2 cup warm water. Add brown sugar, caraway, oil, salt and remaining water; mix well. Stir in rye flour and 1 cup all-purpose flour; beat until smooth. Add enough remaining all-purpose flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, 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; divide in half. Shape each half into a ball; place in 2 greased 8-in. round baking pans or ovenproof skillets. Flatten balls to a 6-in. diameter. Cover and let rise until nearly doubled, about 30 minutes. Bake at 375° for 25-30 minutes or until golden brown.

CARAWAY-CHEESE LOAF

Steps:

• In a small mixing bowl, toss together the Swiss cheese and the first bread flour (3 tablespoons) Add the Swiss cheese mixture and the remaining ingredients to the machine according to the manufacturer's directions.
• Select the basic white bread cycle.

GERMAN CARAWAY CHEESE AND FRESH HOMEMADE CHEESE: (APPETIZER)

Steps:

• TO MAKE THE CARAWAY CHEESE: Make sure the farmhouse cheese is DRAINED WELL in cheesecloth.
• (Do not add any cream to the cheese after draining.) Place the butter, baking soda, and salt in the top of a DOUBLE BOILER over SIMMERING water.
• When the butter is melted, add the cheese, and continue cooking, whisking occasionally, until the cheese has melted, about 1 hour.
• The butter and cheese will be separated.
• Beat in the sour cream and caraway seeds until the mixture is blended well together.
• Pour into a large loaf pan or a crock.
• Cover, and refrigerate for at least 1 hour, until the cheese is firm.
• Turn out onto a serving dish, if you like, bring to room temperature, and serve.
• TO MAKE FRESH FARMHOUSE CHEESE: Warm the whole milk and buttermilk over low heat in a large saucepan or stockpot until they reach 90 degrees on an instant-read thermometer.
• Pour 1/4 cup of this mixture into a glass measuring cup and heat it in the microwave for 10 seconds on high, or until it is 115 degrees; alternatively, heat the 1/4 cup milk in a small saucepan until it reaches the same temperature.
• Crumble the rennet tablet into the warm milk in the measuring cup and stir to blend.
• Pour this mixture back into the large saucepan and stir well.
• Remove from the heat, cover the pan, and let the mixture sit overnight, for at least 14 hours.
• In the morning, return the pan to the heat and remove its cover.
• For a larger curd cheese, bring the mixture to 130 or 140 degrees over medium heat; for a smaller curd cheese, bring the mixture to about 115 degrees over low heat.
• Continue cooking, stirring occasionally, at the desired temperature for 1 to 1 1/2 hours, or until the curds have separated from the whey.
• Meanwhile, line two colanders with a double thickness of cheesecloth.
• Tie or clip the cheesecloths to the perimeters of the colanders to keep them from slipping inches Gently pure half of the mixture through 1 colander and half through the other.
• Let the whey drain off the cottage cheese for about 1 hour.
• Spoon the drained cheese into two 1-pint containers.
• Stir in some fresh cream, sour cream, or whole milk, if you like, for a softer consistency and flavor.
• The cheese will keep covered in the refrigerator for up to 1 week.
• Makes 8 cups.
• Home Cooking.