Weissbrot Mit Kümmel( White Bread With Caraway Seeds ) -

Weissbrot Mit Kümmel
( White Bread With Caraway Seeds )

Ingredients

To make one 10-inch round loaf

3 tablespoons lukewarm water
2 oz fresh yeast or 1 oz dried yeast
6 tablespoons lukewarm milk
1½ teaspoons sugar
1 lb sifted plain flour
2 eggs, at room temperature
4 oz unsalted butter, cut into ¼ inch pieces and softened to room temperature
2½ teaspoons salt
2½ teaspoons caraway seeds
Corn meal

Method

Pour the lukewarm water into a small, shallow bowl and sprinkle the yeast over it. Let the yeast stand 5 to 7 minutes, then stir to dissolve it completely. Set in a warm, draught-free place, such as an unlighted oven, for about 3 to 5 minutes, until the mixture almost doubles in volume.

Transfer the yeast to a large mixing bowl and stir in the milk and ½ tea­spoon of sugar. Beat in ¾ lb of the sifted flour about 3 tablespoons at a time. Then beat in the eggs one at a time, and finally beat in the pieces of butter. Continue to beat until the dough can be gathered into a compact ball.

Place the ball on a lightly floured board and knead in the rest of the flour, a few tablespoons at a time, pushing the dough down with the heels of your hands, pressing it forward and folding it back on itself. Knead until all the flour is incorporated and the dough is stiff and quite dry. Shape it into a rough ball, place it in a mixing bowl, and add enough cold water to cover it by several inches. The top of the dough should rise above the surface of the water within 10 to 15 minutes.

Remove the dough from the water and pat the surface as dry as you can with kitchen paper. Return it to a floured board, punch it down, and sprinkle with the rest of the sugar, and the salt and the caraway seeds. Knead the dough for about 10 minutes, lightly flouring it from time to time, until it is smooth and elastic. Pat and shape the dough into a round loaf about 8 inches in diameter, mounded slightly in the centre.

Sprinkle a baking sheet lightly with corn meal, place the dough in the centre of the sheet and cover it loosely with a tea towel. Let the dough rise in a warm draught-free place for about 30 minutes, until it doubles in bulk. Preheat the oven to Mark 5: 375°F.

Bake the bread in the centre of the preheated oven for about 1 hour. The crust should be a light golden colour. Remove the bread from the baking sheet and cool it on a rack before serving.

Related food category:

• Bread