Caraway Onion Bran Loaf Recipes

ONION CARAWAY BEER BREAD

Steps:

• Preheat oven to 350°. Mix Flour, Beer, Brown Sugar, French Onion Dip & Caraway seeds to make batter. Spray large loaf pan with non-stick spray (i.e. Pam) then pour batter into pan. Bake at 350° for 45 minutes Brush loaf with melted butter and bake for an additional 10-15 minutes.

CARAWAY BREAD

Steps:

• In a small bowl, dissolve yeast in warm water. In a large bowl, combine caraway seeds, salt, honey, yeast mixture, whole wheat flour and 1-1/2 cups all-purpose flour; beat on medium speed until smooth. Stir in enough remaining flour to form a stiff dough (dough will be sticky)., Turn dough onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour., Grease a 15x10x1-in. baking pan; sprinkle with cornmeal. Punch down dough. Turn onto a lightly floured surface. Shape into a round loaf; place on prepared pan. Cover with greased plastic wrap and let rise in a warm place until almost doubled, about 30 minutes. Preheat oven to 425°., Using a sharp knife, cut a large "X" in top of loaf. Bake on a lower oven rack 20-25 minutes or until golden brown. Remove from pan to a wire rack to cool.

BRAN NUT BREAD

Steps:

• 1. Stir together flour, sugar, baking powder, soda and salt. Set aside.2. In large mixing bowl, combine KELLOGG'S ALL-BRAN cereal and milk. Let stand about 2 minutes or until cereal softens. Add eggs and shortening. Beat well. Stir in nuts. Add flour mixture, stirring only until combined. Spread evenly in 9 x 5 x 3-inch loaf pan coated with cooking spray.3. Bake at 350°F about 1 hour or until wooden pick inserted near center comes out clean. Cool 10 minutes before removing from pan. Cool completely on wire rack before slicing. VARIATIONS:BRAN BANANA BREAD: Substitute 1 1/2 cups mashed, ripe bananas (about 3) for the 1 1/2 cup milk.CHERRY-TOPPED BREAD: Finely chop contents of one 10 ounce jar maraschino cherries, drained. Stir 2 tablespoons of the cherries into batter with nuts. For topping, combine remaining cherries with 1 tablespoon melted margarine or butter, 1/4 cup sugar and 1/4 cup chopped nuts. Sprinkle over batter before baking.SPICY APPLESAUCE BREAD: Stir 1 teaspoon cinnamon and 1/2 teaspoon nutmeg into flour mixture. Stubstitute 1 1/2 cup applesauce for the 1 1/3 cup milk.SAVORY CARAWAY-ONION BREAD: Omit nuts and decrease sugar to 1/4 cup. Add 2 teaspoons caraway seeds to flour mixture. Cook 1/2 cup finely chopped onions in 2 tablespoons margarine or butter until tender. Stir into cereal-milk mixture.BACK-TO-BASICS BREAD: Substitute 3/4 cup whole wheat flour and 1 cup all-purpose flour for the 2 cups all-purpose flour. Substitute 1/3 cup firmly packed brown sugar for the 1/2 cup granulated sugar.RAISIN-RICK BREAD: Stir 1/2 cup seedless raisins into batter with nuts.

CARAWAY ONION BRAN LOAF

Steps:

• 1. Melt margarine in medium saucepan. Add onion and cook over low heat until tender, stirring frequently. Remove from heat. Stir KELLOGG'S ALL-BRAN cereal and milk with lemon juice into onions mixture. Let stand 2 minutes or until cereal softens. Add egg. Beat well.2. In large mixing bowl, stir together flour, baking powder, soda, salt and caraway seeds. Add cereal mixture, stirring only until combined. Spread in 9 x 5 x 3-inch loaf pan coated with cooking spray.3. Bake at 350°F about 30 minutes or until wooden pick inserted near comes out clean. Cool 10 minutes in pan. Remove from pan and cool completely.

ALL BRAN LOAF CAKE

Steps:

• Grease and line your loaf tin, and preheat the oven to 170C/fan 150C/gas 5.
• Use a cup to measure the ingredients (I use my small measuring jug featured in the photograph.)
• Pour the All bran and milk into a bowl. Leave the All Bran to soak up the milk (about 5-10 mins.)
• Add the self raising flour and sugar to your mixture and stir.
• Cut up your dried fruit (if using prunes and apricots) and dust with some of the self raising flour. Add the fruit to your mixture and stir.
• The mixture should be thick and gloopy, if it isn't you may wish to add a bit more milk. Transfer the mixture to your loaf tin and put in the oven for 1 hr -1 hr 30 mins. Check on the loaf after 1 hr by putting a knife through the middle, if it comes out clean the loaf is cooked, if not leave it in a little longer.

CARAWAY SEED CAKE

Steps:

• Heat oven to 190C/170C fan/gas 5. Line a 2lb/900g loaf tin with baking parchment.
• Beat the caster sugar and butter using an electric whisk or wooden spoon. Whisk in the eggs and vanilla, then gently stir in the flour, ground almonds, milk and caraway seeds.
• Pour the mixture into the tin. Sprinkle over the demerara sugar and flaked almonds, then bake for 1 hr or until a skewer poked into the cake comes out clean. Remove from the tin and leave to cool on a wire rack.

DUTCH OVEN CARAWAY RYE BREAD

Steps:

• Mix rye flour, bread flour, buttermilk, caraway seeds, vital wheat gluten, and kosher salt together in a very large bowl.
• Combine water, sugar, and yeast in a bowl until yeast softens and begins to form a creamy foam, about 5 minutes. Stir yeast mixture into flour mixture until well mixed and caraway seeds are evenly distributed. Cover bowl with plastic wrap and let sit for 18 hours.
• Transfer dough to a heavily floured work surface. It will be somewhat elongated, so take the right and left sides and fold them into the middle. Turn dough over and gently use a spatula to tuck corners under; cover with plastic wrap for 15 minutes. Remove plastic wrap, dust dough with flour, and make shallow cuts in the top for full bloom.
• Place a Dutch oven in the oven and preheat oven to 500 degrees F (260 degrees C).
• Carefully place dough in the Dutch oven, cover immediately, reduce oven temperature to 460 degrees F (238 degrees C), and bake until bread is cooked through, 30 to 35 minutes. Carefully transfer bread from the Dutch oven to the oven rack and bake for 5 minutes more.

SODA BREAD WITH CARAMELIZED ONION AND CARAWAY

Steps:

• Preheat oven to 350 degrees.
• In a large non-stick skillet over medium heat saute the onions, garlic and bay leaf for about 25 minutes. The onions will turn a deep golden color.
• Cool the onion mixture slightly, discard the bay leaf, and puree the onions in a blender.
• Position an oven rack in the center of the oven. Line a baking sheet or cookie sheet with parchment paper.
• Sift the flour, sugar, baking soda, cream of tartar and salt into a large mixing bowl. Stir in the caraway seeds.
• Make a well in the center of the flour mixture. Whisk the buttermilk and yogurt in a small bowl. Add the buttermilk, yogurt and onions to the flour. Stir together only until mixed. DO NOT overstir.
• Turn dough out on a lightly floured board and knead until dough is smooth, about 2 minutes.
• Shape the dough into a 6-inch diameter by 2 1/2-inch-high round.
• Place dough on the baking sheet. If desired, using a sharp knife, cut a deep cross design in the top center of dough.
• Dust the top of the dough with a light dusting of flour.
• Bake the bread for approximately 55 minutes or until light brown and crusty on the outside. The loaf is baked thoroughly when you hear a "hollow" sound when tapped on top of the loaf.
• Transfer to wire rack to cool.