Casserole Rye Bread

1. 1

   Combine flours; in a large bowl, thoroughly mix 1 1/2 cups flour mixture, sugar, salt, caraway seed and undissolved yeast. Combine water, milk and margarine in a saucepan.

2. 2

   Heat slowly until liquids are warm (margarine need not be melted).

3. 3

   Gradually add to dry ingredients and beat for 2 minutes at medium speed of electric mixer, scraping bowl occasionally.

4. 4

   Add 1/2 cup flour mixture or enough to make a thick batter.

5. 5

   Beat at high speed for 2 minutes, scraping bowl occasionally.

6. 6

   Add remaining flour. Batter should be stiff.

7. 7

   Stir until well blended or use dough hooks.

8. 8

   Cover; let rise in warm place free from draft until more than doubled in bulk, about 45 minutes.

9. 9

   Stir batter down.

10. 10

    Beat vigorously 1/2 minute.

11. 11

    Turn into well-greased 1 1/2-quart casserole.

12. 12

    Bake in a preheated 400u00b0 oven, about 40 to 50 minutes or until done.

13. 13

    Remove from casserole and cool on wire rack. Makes 1 loaf.

No additional tips available.