*  Exported from  MasterCook  *
 
                                 ONION RYE
 
 Recipe By     :
 Serving Size  : 0    Preparation Time :0:00
 Categories    :
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1      package       active dry yeast
    1 1/2  teaspoons     sugar
      1/2  cup           warm water (105 to 115 degrees)
    2 1/2  cups          bread flour -- (2 1/2 to 3)
    2      teaspoons     salt
    1      cup           rye flour
      3/4  cup           milk --  at room temperature
                                 =09
    1                    egg
    2      tablespoons   butter --  softened=7F
    1      tablespoon    Dijon mustard
      3/4  cup           chopped onion
    1      tablespoon    caraway seeds
    1      tablespoon    sesame
    1                    egg beaten with 1 tablespoon water --  for glaze
 
 Dissolve the yeast and sugar in the warm water. In a food processor or
 mixer, combine 1 cup of
 the bread flour, salt, 1/2 cup of the rye flour, the milk, egg, butter,
 Dijon mustard, onion, and
 caraway and sesame seeds. Add the yeast mixture. Beat in the rest of the rye
 and any of the
 remaining flour necessary to make a soft but firm dough. (It will still be
 slightly sticky.) Place in
 an oiled plastic bag or oiled bowl. Seal or cover and let rise until doubled
 (or refrigerate
 overnight). Punch down and shape into an oval. Place on a greased baking
 sheet. Let double.
 Preheat oven to 350 degrees. Brush the loaf with the egg glaze. Bake until
 the bottom sounds
 hollow when tapped, about 45 to 50 minutes. Remove from baking sheet and
 cool on a rack.
 The bread freezes, wrapped in plastic wrap and foil.
 Yield: 1 loaf
 
 
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 NOTES : NATHALIE DUPREE COOKS #ND7111