A slightly sweet bread with a great flavor combination of raisins and caraway seeds.

Gallery

Recipe Summary

Servings:
10
Yield:
1 -1 pound loaf
Advertisement

Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Combine the vinegar and the milk. Let stand for at least 15 minutes or until the mixture thickens.

    Advertisement
  • Add the vinegar mixture, brown sugar, egg, butter, salt, molasses, bread flour, baking soda, caraway seeds and yeast in the order directed by your bread machine's manufacturer.

  • Set machine to basic cycle (fruit bread, white bread, etc depending on your bread machine), medium crust setting. Add the raisins when indicated to by your bread machine's manufacturer.

  • Alternately this bread can be mixed in the bread machine and then bake in the oven. Set bread machine to dough setting. Remove dough, shape into a loaf, cover and let rise in a warm place, until just under doubled in size. This will take about 1 hour. Bake the bread in a preheated 375 degrees F (190 degrees C) for 30 to 45 minutes. Bread will golden brown and sound hollow when thumped on the bottom.

Nutrition Facts

203 calories; protein 4.4g 9% DV; carbohydrates 34.5g 11% DV; fat 5.7g 9% DV; cholesterol 19.9mg 7% DV; sodium 156mg 6% DV. Full Nutrition
Advertisement

Reviews (8)

Read More Reviews

Most helpful positive review

Rating: 5 stars
03/29/2003
an excellent bread, my husband loves it, nice, moist and not too heavy, but filling enough for teenagers Read More
(17)

Most helpful critical review

Rating: 2 stars
04/22/2007
This bread had a really nice flavour, but the dough was extremely wet and sticky. I finished the bread off in the oven but even though I greased my bread pan, after 30 minutes, the loaf ended up burning and sticking to the pan and I had to scrape it out with a spatula. I would not make this recipe again, but I might try adding raisins to one of my favorite caraway rye bread recipes. I think it would have the same flavor without the mess. Read More
(5)
12 Ratings
  • 5 star values: 8
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
03/28/2003
an excellent bread, my husband loves it, nice, moist and not too heavy, but filling enough for teenagers Read More
(17)
Rating: 4 stars
03/28/2003
perfect taste and texture Read More
(10)
Rating: 5 stars
06/15/2009
I made a few changes for the preferences of my family; I used yogurt instead of the milk and vinegar, honey instead of molasses, and 1/2 of the flour was whole wheat. I found that I still needed about an extra 1/2 cup flour. Caraway seeds give the bread a great flavor! Read More
(7)
Advertisement
Rating: 2 stars
04/22/2007
This bread had a really nice flavour, but the dough was extremely wet and sticky. I finished the bread off in the oven but even though I greased my bread pan, after 30 minutes, the loaf ended up burning and sticking to the pan and I had to scrape it out with a spatula. I would not make this recipe again, but I might try adding raisins to one of my favorite caraway rye bread recipes. I think it would have the same flavor without the mess. Read More
(5)
Rating: 5 stars
10/05/2010
This was so tasty, even good toasted the next day. I used golden raisins, and increased the flour by 1/2 cup. I also add a little gluten to all of my bread so that it rises nicely. GREAT recipe -- I'll make it again and again. Read More
(4)
Rating: 4 stars
12/19/2017
It is a 5 star bread! Since I changed a couple of things, I gave 4, not to be misleading. I substituted raisins with cranberries, and used cane sugar instead of brown. Instead of a bread machine, I warmed up the sour milk mixture carefully and put 2 teaspoonfuls of active dry yeast then waited around 20 minutes. (I should've put the sugar in there too. Well, next time...) Then I mixed everything together and let the dough rise overnight. In the morning, I punched it down and put it in a loaf pan to rise again. In the evening, it was ready to be baked for 35 minutes. The next time, I will try 30 minutes. Very delicious recipe! Thank you. Read More
(2)
Advertisement
Rating: 4 stars
03/16/2016
I also used honey instead of molasses. I would add more sugar and caraway next time as it was a little bland. Used a cup of golden raisins. Made wonderful toast. Will def make again! Read More
(1)
Rating: 5 stars
01/03/2014
I left out the caraway seeds - don't care for those - and used apple cider vinegar. My family loved it! Read More
Advertisement