oldcoot
Senior Cook
BW likes rye bread. I like the flavor, but have never been pleased with the traditional rather dry, heavy texture (although it's great for a "Ham & Swiss).
When trying to make a lighter white bread loaf, Fleischmann's advised me to try adding baking powder. I'd not tried it, but decieded to follow their advice in a Rye attempt.
The result I found quite pleasant - a light, very flavorful loaf. So I thought perhpas some of you might like to try it. Here it is:
INGREDIENTS; (Makes 1 loaf)
1 cup All purpose or Bread Flour
1 cup Whole Wheat Flour
1 cup Rye Flour
1/4 cup Caraway Seed (whole )
1 level tsp salt
1 round tsp Baking powder
1 pkg Yeast (Rapid Rise)
3 tbsp honey
3 tbsp olive oil
1 cup Half & half Milk (warm to about 100 to 115° F)
DIRECTIONS::
Reserve 1/2 cup AP Flour, place all other ingredients into mixing bowl and mix at low speed for ten minutes. Add reserved flour sparingly to obtain a soft, slightly sticky dough.
Turn out onto lightly floured surface and form into a roll the length of a loaf pan. Place in an oiled-&-floured loaf pan, cover with cloth and place in a warm location to rise for about 1 hour or until just above the edge of the pan.
Place in the center of a cold oven, set the temperature for 350° F, and bake for 50 minutes.
Tip out on wire rack to cool.
When trying to make a lighter white bread loaf, Fleischmann's advised me to try adding baking powder. I'd not tried it, but decieded to follow their advice in a Rye attempt.
The result I found quite pleasant - a light, very flavorful loaf. So I thought perhpas some of you might like to try it. Here it is:
INGREDIENTS; (Makes 1 loaf)
1 cup All purpose or Bread Flour
1 cup Whole Wheat Flour
1 cup Rye Flour
1/4 cup Caraway Seed (whole )
1 level tsp salt
1 round tsp Baking powder
1 pkg Yeast (Rapid Rise)
3 tbsp honey
3 tbsp olive oil
1 cup Half & half Milk (warm to about 100 to 115° F)
DIRECTIONS::
Reserve 1/2 cup AP Flour, place all other ingredients into mixing bowl and mix at low speed for ten minutes. Add reserved flour sparingly to obtain a soft, slightly sticky dough.
Turn out onto lightly floured surface and form into a roll the length of a loaf pan. Place in an oiled-&-floured loaf pan, cover with cloth and place in a warm location to rise for about 1 hour or until just above the edge of the pan.
Place in the center of a cold oven, set the temperature for 350° F, and bake for 50 minutes.
Tip out on wire rack to cool.