patronage of our affiliate
partners supports this web site.
We thank you! In other words, please shop at LBC
Assorted Types of Cheese with Bread, Red Wine
Buy at AllPosters.com
La Belle Cuisine
Havarti Rye Bread
Bon Appetit - One Year Subscription
2 envelopes dry yeast
1 1/2 cups warm water
(105 to 115 degrees F.)
2 cups dark rye flour
1/2 cup light molasses
1 tablespoon caraway seeds
2 teaspoons anise or fennel seeds
2 teaspoons grated orange zest
1 teaspoon salt
8 ounces Havarti or sharp
cheddar cheese, grated
3 to 3 1/2 cups bread flour or
unbleached all-purpose flour
Sprinkle yeast over warm water in large bowl; stir to
dissolve. Let stand 5 minutes. Mix in rye flour, molasses, caraway, anise,
orange zest and salt.
Let stand 10 minutes. Stir in cheese. Add enough bread
flour 1 cup at a
time to form stiff dough. Turn out onto lightly floured
surface. Cover and
let rest 10 minutes. Knead dough until smooth, adding
more flour if neces-sary to prevent sticking, about 10 minutes. Grease large
bowl. Add dough
to bowl, turning to coat surface. Cover and let rise in warm
until doubled in volume, about 1 3/4 hours.
Lightly grease heavy large baking sheet. Punch dough down and knead on
lightly oiled surface until smooth. Shape into 7-inch round loaf. Place on
prepared sheet. Cover and let rise in warm draft-free area until almost
doubled in volume, about 45 minutes.
Preheat oven to 350 degrees F. Brush loaf with water and sprinkle gener-ously
with bread flour. Slash top with knife tip or razor blade in crisscross
pattern. Bake until loaf sounds hollow when tapped on bottom, about 45
minutes. Let loaf cool on rack before serving.
Featured Archive Recipes:
Country Hearth Loaf
and Walnut Rolls
Salt-Crusted Currant Rye Bread
Index - Bread Recipe Archives
Index - Classic German Recipes!
Daily Recipe Index
Recipe Archives Index