Soup series: Bread that goes with soup
Apologies for missing last week. It was taken up with various forms of Thanksgiving awesomeness with cynic51 and the parents. But we are back on this week with a recipe that I could not tell you the origins of. Just know that it is a family recipe. I cannot make this bread without recalling many, many meals growing up of stews and pea soup and other wonderful, hearty things eaten when it's -20 below outside and the wind is raging and you need something wonderful to keep you warm.
This week's soup recipe was a reprise of a Beef Stew that I made many many moons ago and wrote about HERE. Note that this time I used Dogfish Head Brown Ale and added potatoes and it was delicious. Greatly looking forward to lunch tomorrow. Anyway.
But the bread is the thing. And this is the bread. It's incredibly easy. People who don't regularly make bread could make this and it would turn out wonderful. I could not tell you the origins of this recipe - just know that at least two generations of cooks in my family make and love this bread on a regular basis. And so should you.
Casserole Rye Bread
1 cup milk - microwave on high 1.5 minutes or until bubbles appear around edges (I do this step in a glass mixing bowl).
1 cup water - moderately warm to the touch
Add to water - 2 packages active dry yeast and 1 TBSP sugar, stir, then let set until foamy. About 5 to 7 minutes.
Pour milk into large bowl and add:
2 TBSP additional sugar
1 tsp salt
1 tsp caraway seed
1 1/2 TBSP vegetable oil (NOT OLIVE)
Add to this mixture:
1 1/2 cups unsifted rye flour, and stir well. then add water-yeast mixture and stir well again.
All at once, add 3 cups all-purpose or bread flour and stir until even distributed throughout.
Cover bowl with plastic wrap and put in warm place and let rise until doubled.
Heat oven to 400 degrees F.
Stir down batter and then stir vigorously for about 1/2 minute.
Turn into well greased or sprayed 1 1/2 quart casserole (8 inch round cake pan works good) and sprinkle with additional caraway seed.
Bake about 50 minutes to 1 hour or until done (use cake tester or skewer, done when it comes out clean).
Turn out until wire rack to cool.
Note from Mom: Let cool at least 30 minutes otherwise will be somewhat adventuresome to cut. You will need a serrated knife to cut this without crushing it in on itself. I usually cut it in half first, put cut side down on cutting board and slice into pieces.
This week's soup recipe was a reprise of a Beef Stew that I made many many moons ago and wrote about HERE. Note that this time I used Dogfish Head Brown Ale and added potatoes and it was delicious. Greatly looking forward to lunch tomorrow. Anyway.
But the bread is the thing. And this is the bread. It's incredibly easy. People who don't regularly make bread could make this and it would turn out wonderful. I could not tell you the origins of this recipe - just know that at least two generations of cooks in my family make and love this bread on a regular basis. And so should you.
Casserole Rye Bread
1 cup milk - microwave on high 1.5 minutes or until bubbles appear around edges (I do this step in a glass mixing bowl).
1 cup water - moderately warm to the touch
Add to water - 2 packages active dry yeast and 1 TBSP sugar, stir, then let set until foamy. About 5 to 7 minutes.
Pour milk into large bowl and add:
2 TBSP additional sugar
1 tsp salt
1 tsp caraway seed
1 1/2 TBSP vegetable oil (NOT OLIVE)
Add to this mixture:
1 1/2 cups unsifted rye flour, and stir well. then add water-yeast mixture and stir well again.
All at once, add 3 cups all-purpose or bread flour and stir until even distributed throughout.
Cover bowl with plastic wrap and put in warm place and let rise until doubled.
Heat oven to 400 degrees F.
Stir down batter and then stir vigorously for about 1/2 minute.
Turn into well greased or sprayed 1 1/2 quart casserole (8 inch round cake pan works good) and sprinkle with additional caraway seed.
Bake about 50 minutes to 1 hour or until done (use cake tester or skewer, done when it comes out clean).
Turn out until wire rack to cool.
Note from Mom: Let cool at least 30 minutes otherwise will be somewhat adventuresome to cut. You will need a serrated knife to cut this without crushing it in on itself. I usually cut it in half first, put cut side down on cutting board and slice into pieces.