McGuire’s Irish Pub & Brewery Onion-Rye Bread

Very rich taste, really good with corned beef. Adapted from McGuire’s Irish Pub Cookbook.

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3/4 cup minced onion
2 tbsp. vegetable oil, divided
1/2 cup milk
1/4 cup water
1 1/4 cups bread flour, divided
3/4 cup rye flour, divided
1 tbsp. granulated sugar
1 tsp. salt
1 (1/4 ounce) envelope active dry yeast
1 tbsp. caraway seeds
1 egg
1 tsp. water

Sauté onion in 1 tablespoon hot oil in a small skillet over medium-high heat 4 to 5 minutes or until golden. Set aside.

Combine remaining 1 tablespoon oil, milk, and 1/4 cup water in a saucepan; heat to 120 to 130 degrees F.

Stir together 3/4 cup bread flour, 1/4 cup rye flour, sugar, salt, and yeast in a large mixing bowl; make a well in center of mixture. Stir in milk mixture with a wooden spoon. Stir in remaining 1/2 cup rye flour, onion, and caraway seeds. Gradually stir in enough remaining bread flour to make a stiff dough.

Turn dough out onto a floured surface, and knead until smooth (about 8 minutes). Place in a well-greased bowl, turning to grease top. Cover and let rise in a warm place (85 degrees F), free from drafts, 1 hour or until doubled in bulk.

Punch dough down, and turn out onto a lightly floured surface; let stand 5 minutes. Shape into a loaf, and place into a greased 9 x 5-inch loaf pan.

Cover and let rise in a warm place, free from drafts, 45 minutes or until doubled in bulk.

Stir together egg and 1 teaspoon water; brush over loaf. Bake at 375 degrees F for 30 minutes or until loaf sounds hollow when tapped. Remove from pan immediately, and cool on a wire rack.

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