1 kg Flour ;2 lb + 3 oz 1 1/2 c Milk, lukewarm
50 g Granulated yeast 1 tb Salt
2 ts Caraway seeds Melted butter for brushing
1 ts Ground nutmeg 1 tb Flour for sprinkling
1 Egg
Note: I make this bread using granulated yeast. If using other types
of yeast, proof it in part of the milk and proceed as described. Use 2
packages of dried yeast for the given amount of flour.
In a large bowl, mix the milk, egg, caraway, nutmeg and yeast.
Gradually add the flour, by 1/2 cup measurements, beating well after
each addition. Toward the end you’ll get a soft dough that should be
kneaded on the countertop. Knead 10 minutes.
Let rise 1 1/2 hours. Punch down, add the salt, and knead 5 minutes.
Let rise again, about 1 hour. Punch down, form into 4 or 5 small
loaves, and let the loaves rise, covered for 30 minutes.
Preheat the oven to 360 F (180 C).
Brush the loaves with melted butter, sprinkle with flour, and bake 30
to 40 minutes.
Yields
4 loaves