Ingredients
- 2 1/4 - 2 3/4 cups all purpose flour
- 3 tbsp. sugar
- 1/2 tsp. salt
- 1 tbsp. caraway seeds
- 1/2 tsp. baking soda
- 1 pkg. dry yeast
- 1 c. buttermilk or (3/4 cup plain yogurt + 1/4 water) or (1 cup milk + Tbsp vinegar)
- 2 tbsp. butter
Preparation
Step 1
In a bowl, combine 1 cup flour, sugar, salt, baking soda, caraway seeds and dry yeast.
Combine milk and butter in a medium saucepan. Heat over low heat until very warm, 120 to 130°F.
Gradually add to dry ingredients. Beat for 2 minutes at medium speed of mixer. Add 1/4 cup flour. Beat at high speed for another 2 minutes.
Stir in enough flour to make a soft dough. Cover bowl; let rise in warm draft free place until doubled in bulk, about 50 minutes.
Punch dough down. Turn out onto lightly floured board. Knead briefly (about 20 times) forming a smooth, round ball. Place on a greased baking sheet.
Press dough to flatten into an 8-inch circle. Cover and let rise in a warm place until dough has doubled in size.
Sprinkle lightly with flour and cut a shallow cross in the top of dough.
Bake at 350°F degrees about 30 minutes or until done. Remove from baking sheet and cool on a wire rack.