Best Caraway Corn Bread Recipes

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CARAWAY RYE BREAD



Caraway Rye Bread image

I got this recipe from my Breadman Pro bread maker. It was soooo delicious that I had to share it! For a variation, add the optional dehydrated onion for another excellent recipe :-D

Provided by Stephanie Z.

Categories     Yeast Breads

Time 4h5m

Yield 12 serving(s)

Number Of Ingredients 12

2 eggs
1 cup water, 80F (approximately, see below)
1/4 cup canola oil
1/4 cup honey
3 tablespoons dry milk
2 teaspoons salt
2 cups bread flour
1 cup wheat flour
1 cup rye flour
3 tablespoons caraway seeds
1/4 cup dehydrated onion (optional)
2 1/4 teaspoons active dry yeast

Steps:

  • You want the eggs at room temperature. Add enough water to the eggs to equal 1 1/3 cups.
  • Bake in bread machine according to its instructions on the 2 lb. whole wheat setting.

CORN RYE BREAD



Corn Rye Bread image

This classic Jewish delicatessen rye bread doesn't actually have any corn in the dough, though plenty should be used on the baking sheet. It should be dense, but not dry, and the crust should be crisp and crunchy. Adapted from a recipe in _Better Than Store-Bought_ by Wittie and Colchie (1979). The starter will make about 2 cups, a bit more than needed for the bread. It can be fed like any sourdough starter, and stored in the refrigerator.

Provided by DrGaellon

Categories     Sourdough Breads

Time P2DT1h

Yield 1 large loaf

Number Of Ingredients 14

1/2 tablespoon dry yeast
2 cups water, divided
1 3/4 cups rye flour, divided
1 small onion, peeled and cut in half
3/4 cup warm water (110F)
1/2 tablespoon dry yeast
1/4 teaspoon sugar
2 teaspoons kosher salt
1 cup high-gluten bread flour
1 3/4 cups all-purpose flour
caraway seed (optional)
cornmeal
1 egg white
2 tablespoons water

Steps:

  • The starter must be made 48-72 hours in advance. Combine yeast and 1 c tepid water. Beat in 1 c rye flour. Add onion, cover with plastic wrap and let stand at room temperature for 24 hours. Remove onion. Beat in remaining water and rye flour. Cover and let stand at room temperature another 24 hours. It may be used at this point, or refrigerated up to another 24 hours.
  • Combine 1/4 c warm water, yeast and sugar. Let stand 10 minutes until foamy.
  • In work bowl of a heavy-duty mixer, dissolve salt in remaining warm water. Stir down sourdough starter and remove 1/2 cup (see head note). Mix remaining starter into salt water, then add yeast mixture. Add high-gluten flour and 1 c all-purpose flour; if using, add caraway seeds. Mix to form a soft dough.
  • Add remaining flour and knead until dough is soft and slightly sticky (either in the mixer or by hand). Do not overknead; the dough should not be very elastic. Form into a ball and place in an ungreased bowl. Cover and let stand at room temperature until doubled in size, about 90 minutes.
  • Punch down, knead briefly and let stand 15 minutes. Form into a 12" oval, turning the edges in toward the center to form a smooth outer surface. Pinch the seam to seal and place seam-side down on a baking sheet coated with cornmeal. Cover with a damp towel and let rise until almost double, about 45 minutes.
  • Meanwhile, place quarry tiles or baking stone in top 1/3 of oven, and an empty roasting pan in the bottom third. Preheat oven to 400°F.
  • Beat egg white with water and brush over surface of loaf. Slash loaf with a very sharp knife 2 or 3 times. Sprinkle with additional caraway seeds if desired. Place loaf on tiles and toss 4 cups of ice cubes into the hot roasting pan. Bake 30 minutes. Brush loaf with more egg white glaze and bake another 20-30 minutes.

Nutrition Facts : Calories 1969, Fat 7.2, SaturatedFat 1, Sodium 3576.9, Carbohydrate 413.6, Fiber 38.8, Sugar 7.1, Protein 61.1

CARAWAY BREAD



Caraway Bread image

A rustic round loaf of caraway bread is delicious eaten warm from the oven, as a base for sandwiches, alongside soup, or as toast. If you want to experiment, add sliced chives or sunflower seeds, or substitute other herbs for the caraway, such as dried rosemary or thyme. -Frances Conklin, Cottonwood, Idaho

Provided by Taste of Home

Time 40m

Yield 1 loaf (8 wedges)

Number Of Ingredients 8

1 package (1/4 ounce) active dry yeast
1-1/3 cups warm water (110° to 115°)
2 to 3 teaspoons caraway seeds
1 teaspoon salt
1 teaspoon honey
3/4 cup whole wheat flour
2-1/2 to 3 cups all-purpose flour
2 teaspoons cornmeal

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.

Nutrition Facts : Calories 191 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 297mg sodium, Carbohydrate 40g carbohydrate (1g sugars, Fiber 3g fiber), Protein 6g protein.

DELI CORN RYE BREAD



Deli Corn Rye Bread image

Make and share this Deli Corn Rye Bread recipe from Food.com.

Provided by DeSouter

Categories     Yeast Breads

Time 1h40m

Yield 1 loaf

Number Of Ingredients 15

1/2 cup cold water
1 1/2 cups bread flour
6 tablespoons yellow cornmeal
1 cup cold mashed potatoes
1 cup boiling water
1 tablespoon caraway seed
1 tablespoon shortening
cornmeal, as needed to sprinkle on baking sheet
2 teaspoons salt
1/4 cup water
1 tablespoon dry yeast, plus
1 teaspoon dry yeast
1/2 teaspoon cornstarch
2 1/2 cups rye flour
1 teaspoon caraway seed

Steps:

  • Lightly grease large bowl; set aside.
  • Combine cold water and cornmeal in 2 quart saucepan over medium high heat.
  • Add boiling water and cook for two minutes, stirring constantly.
  • Stir in shortening and salt.
  • Let mixture cool to lukewarm.
  • Combine yeast, rye, flour, potatoes and 1 tablespoon caraway seeds in mixing bowl and blend.
  • Add cornmeal mixture and blend thoroughly.
  • Turn out onto lightly floured surface and knead until stiff but still slightly sticky.
  • Place in greased bowl, turning to coat entire surface.
  • Cover with plastic wrap and hot damp towel and let rise in warm place until doubled in volume.
  • Grease baking sheet and sprinkle lightly with cornmeal.
  • Punch dough down, shape into loaf or rounds and place on baking sheet.
  • Cover with plastic wrap and let rise in warm place until doubled in volume.
  • Preheat oven to 375°F.
  • Bake bread 40 minutes.
  • Combine water and cornstarch in small saucepan and bring to boil, boil 1 minute.
  • Remove bread from oven, brush lightly with glaze and sprinkle with remaining caraway seeds.
  • Return bread to oven for about 5 minutes, or until top is glazed and loaf sounds hollow when tapped.
  • Cool on rack.

CARAWAY CORN BREAD



Caraway Corn Bread image

Categories     Bread     Egg     Bake     Quick & Easy     Gourmet

Yield Makes four 4-inch squares

Number Of Ingredients 11

1 cup all-purpose flour
3/4 cup yellow cornmeal
1 tablespoon sugar
2 teaspoons baking powder
1 teaspoon salt
1/4 teaspoon baking soda
2 teaspoons caraway seeds
2 large eggs
1 cup milk
1/3 cup sour cream
5 tablespoons unsalted butter, melted and cooled slightly

Steps:

  • Preheat oven to 425°F. and generously grease an 8-inch-square baking pan.
  • In a bowl whisk together flour, cornmeal, sugar, baking powder, salt, baking soda, and 1 teaspoon caraway seeds.
  • In a small bowl whisk together eggs, milk, sour cream, and butter.
  • Add milk mixture to cornmeal mixture and stir until just combined.
  • Spread batter in prepared pan and sprinkle with remaining 1 teaspoon caraway seeds. Bake corn bread in middle of oven 20 minutes, or until sides begin to pull away from edges of pan.
  • Cool corn bread in pan on a rack 5 minutes and cut into 4 squares.

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