Inicio » Recetas » Ham And Cheese On Rye Bread

Receta Ham And Cheese On Rye Bread

Name: Ham And Cheese On Rye Bread
Ingredients: 2 pkt active dry yeast; 2 Tbsp. dark brown sugar; 1 Tbsp. salt; 2 c. warm water; 2 Tbsp. vegetable shortening; 2 Tbsp. caraway seeds; 1 sm onion, grated; 3 c. rye flour; 4 c. all-purpose flour; 1/3 c. prepared brown mustard, approximately; 3/4 c. coarsely shredded smoked ham; 3/4 c. coarsely grated sharp Cheddar cheese caraway seeds

de Global Cookbook

Add a photo

click to rate

0 votos | 1163 views

0 evaluaciónes | 0 comentarios

Raciónes: 1

Ingredientes

2 pkt active dry yeast
2 Tbsp. dark brown sugar
1 Tbsp. salt
2 c. warm water
2 Tbsp. vegetable shortening
2 Tbsp. caraway seeds
1 sm onion, grated
3 c. rye flour
4 c. all-purpose flour
1/3 c. prepared brown mustard, approximately
3/4 c. coarsely shredded smoked ham
3/4 c. coarsely grated sharp Cheddar cheese caraway seeds

Direcciones

Stir together the yeast, sugar, and salt in a large bowl.
Stir in the warm water and shortening and allow the mix to cold to lukewarm.
Add in the caraway seeds, grated onion, rye flour, and 3 c. of all-purpose flour to the dissolved mix and mix well with your hands.
Add in more white flour as necessary to make the dough easy to handle (the rye flour will cause the dough to remain slightly sticky).
Transfer the dough to a lightly floured surface and knead it till it is satiny and elastic, adding additional white flour if needed.
Transfer the dough to a lightly oiled bowl, cover it with a cloth, and allow it to rest in a hot place till doubled in bulk.
Punch down the dough and allow it to rise again, about 1 hour.
Punch down the dough again and remove it to a floured surface.
Divide the dough in half.
Roll out the first half into a circle about 1/2 inch thick.
Liberally brush the surface with the mustard and spread half of the ham and cheese over the mustard.
Roll the dough, jelly roll fashion, give the roll a slight twist to hold it together, and place it, seam side down, on a lightly greased baking sheet.
Repeat the process with the other half and cut diagonal slashes into the tops of the loaves.
Cover the loaves, and allow to rise again till almost doubled in bulk, about 45 min.
Preheat the oven to 375 degrees F.Brush the surface of the loaves with beaten egg yolk and sprinkle the loaves lightly with caraway seeds.
Place the pan in the oven and bake till the loaves are well browned, about 45 min.
Cold the loaves on a wire rack.
Cut into 1/2-inch slices to serve.