Onion Rye Bread Recipe




Onion Rye Bread Ingredients


SPONGE

1 1/3 oz cake yeast, -=or=-
2 envelopes dry yeast
4 fl lukewarm water
4 oz bread flour

DOUGH

1 lb rye flour
1 lb bread flour
1/2 oz salt
1 pt lukewarm water
1 oz oil
8 oz chopped onion

A Recipe for
Onion Rye Bread

 

When the waitress puts the dinner on the table the old men look at the dinner. The young men look at the waitress

Gelett Burgess, 'Look Eleven Years Younger' (1937).



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This Onion Rye Bread recipe is one of many in our Bread Category.






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To get rid of the smell of garlic from your hands rub a tablespoon of salt mixed with a little water and rub for a few seconds then rinse under cold water.


This Recipe for Onion Rye Bread is one of thousands in the Recipes-to-go Bread Cookbook.


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The most remarkable thing about my mother is that for 30 years she served nothing but leftovers. The original meal has never been found.

Calvin Trillin



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Fran Lebowitz


This is a recipe for Onion Rye Bread from the recipe cookbook of Recipes-to-go (Bread)


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Onion Rye Bread recipe - a tasty recipe for you to add to your collection!

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Onion Rye Bread

Food Tip
Pack food in a cooler with ice or ice packs. Only pack foods which have been chilled to a temperature below 40 degrees F - do not use the cooler to chill room temperature foods. When finished serving cold foods, promptly return them to the cooler. If you plan to cook meat, poultry or fish on a grill while picnicking, pack carefully to prevent leakage, and take along baby wipes or moistened towelettes to wash up with after handling raw foods. A spray bottle filled with clean water and soap is another alternative - this works well for hands as well as surfaces.







Onion Rye Bread Directions

FOR THE SPONGE, whisk yeast into water to disperse and stir into flour
until smooth. Cover and let rest for 30 minutes. FOR THE DOUGH,
combine flours and form a well, placing salt and sponge inside. Mix
to form dough. Knead 8-10 minutes until smooth and elastic. Place in
a lightly oiled bowl, cover and let rise until doubled. Saute onion
in oil until lightly browned. Blot off all excess oil. Deflate dough
by pressing out with your hands. Gently knead in onions and allow to
rest for 10 minutes. Divide dough into 3 pieces, place in greased
casseroles, and make 3 slashes in the top of each loaf. Cover with
oiled plastic wrap and allow to rise until doubled. Bake at 425F for
20 minutes. Makes 3 Loaves

Serves: 3

 

 

 

 

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Onion Rye Bread Recipe from the Recipes-To-go.com Bread Recipe Cookbook

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