I found a fun cookbook from Taste of Home, America's Best Church Supper Recipes.
I really love the simplicity of the recipes...and all the photos included in the book. Taste of Home never disappoints me.
This bread recipe did not have a photo to tempt me, but it jumped out at me because I enjoy Caraway Rye bread. And when I saw how simple it was to make.....and because I had just bought two extra long loaf pans this past week...well...the recipe was practically screaming at me!
Caraway Rye Rolls
2 packages ( 1/4 ounces each) active dry yeast
1/2 cup warm water (110 to 115 degrees)
2 cups warm small-curd cottage cheese (110 to 115 degrees)
1/2 cup sugar
2 eggs, beaten
2 TBSP caraway seeds
2 teaspoons salt
1/2 teaspoon baking soda
1 cup rye flour
3 to 4 cups all-purpose flour
In a large mixing bowl, dissolve yeast in warm water. Add the cottage cheese, sugar, eggs, caraway seeds, salt, baking soda, rye flour and 1 cup all-purpose flour; mix well.
Gradually stir in enough remaing all-purpose flour to form a sticky batter (do not knead). Cover and let rise in a warm place until doubled, about 1 hour.
Stir dough down. Turn onto a lightly floured surface; divide into 24 pieces. Place in well-greased muffin cups. Cover and let rise until doubled, about 35 minutes. Bake at 350 degrees for 18-20 minutes or until golden brown. Cool for 1 minute before removing from pans to wire racks.
I just warmed the cottage cheese in a bowl in the microwave and then mixed everything up in that same bowl. When it was time to stir the dough down, I just mixed it in the same bowl. I used parchment lined loaf pans and just divided up the dough in the pans and sort of pinched it into a loaf shape.
Not much effort...
and a really great result.
The bread was still really moist and fresh the second and third day....I have definetly found a new favorite!
Maybe you will too!!!