The Quilt Inn Country Cookbook

Aliske Webb

Preheat oven to 350F. Brush gently with remaining egg. Sprinkle with sesame

seeds. Bake for 25 minutes or until golden brown.

Catcher in the Rye Bread

cups all purpose flour

cup rye flour

tbsp. cornmeal

tbsp. caraway seeds

/4 tsp. sugar

tsp. salt

/4 cups warm water

tbsp. warm water

egg

tbsp. vegetable oil

tbsp. honey

package dry yeast

fresh ground pepper to taste

Lightly grease baking sheet or loaf pan.

Combine yeast, 3/4 cups of water and sugar in small bowl. Set aside for 10

minutes.

Combine flours, caraway seeds and salt in large mixing bowl. Add yeast

mixture, honey, oil and 2 tablespoons warm water. Mix thoroughly until dough forms.

Place on floured surface and knead 10 minutes or until smooth and elastic. Form into

ball. Lightly oil clean bowl and roll dough in bowl to coat with oil. Cover and let dough

rise for 1 hour or until double in size. Punch down. Form ball and let rise again.

Preheat oven to 375F. Form loaf and place on baking sheet or in loaf pan. Beat

egg with 1 tablespoon water. Brush loaf with egg mixture. Sprinkle with caraway seeds

and pepper, if desired. Bake for 35 minutes or until golden brown and loaf sounds

hollow when tapped lightly.

Graham Bread

Published by Bookmice.com

Country Cooking