German Crustless Caraway Bread (Kummelbrot Ohne Rinde)

Instructions

Stir the yeast into the tepid milk and set aside for about 10 minutes, or until foaming. Sift the flour into a bowl, make a well in the middle, and pour in the yeast mixture. Mix together to make a dough, and leave for 30 minutes to rise about half as much again. Then mix in the salt, caraway seeds, and butter or lard, and knead well to form a soft dough--about 10 minutes. Leave the dough in a warm place until it has doubled in bulk--approximately one and one half to two hours.

Butter a pain de mie pan or a 1 1/2 quart baking pan with a tightly fitting lid. Knead the dough well and place it in the pan; the dough should only half-fill the pan.

Cover the pan tightly and set it on a trivet in a large pot of gently simmering water. Cover the pot and cook the bread for one and one half hours, or until it is firm to the touch and sounds hollow when rapped. Turn the bread out of the pan, cool, and store in a dry place until you are ready to use it. To make 10 by 4 inch loaf.

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Das Grosse Kiehnle Kochbuch

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