Instructions: "This recipe was sent to us by Ceil Downey, of Framingham, Massachusetts, a long-time friend and user of King Arthur Flour.

This recipe contains active
dry yeast, which eliminates the need to develop a sponge. The onion topping adds zest."

Caraway seeds to spinkle on top of loaves

Making the Dough: Combine 1 cup of the flour, the sugar, salt and yeast in a large bowl. Then, combine the milk and butter or margarine in a saucepan. Heat over low heat until liquid is very warm, 120 to 130 degrees

(the butter does not need to melt).

Gradually add the liquids to the dry ingredients, beating well. Blend in the starter and another cup of flour. Beat again. Stir in enough additional flour to make a soft dough.

Kneading & Rising: Turn the dough out onto a lightly floured board and knead until smooth and elastic, about 10 minutes. Then place it in a greased bowl, turning the dough to grease the top. Cover and let rise in a warm, draft-free place until doubled, 1 to 2 hours.

Shaping & Rising: Punch down the dough, turn it out onto a board and divide it in half (or quarters). Cover and let rest 15 minutes. Shape into 2 long loaves (or 4 small round loaves) and place on baking sheets that have been sprinkled with cornmeal. (For regular-shaped loaves, place in 2 greased 4 1/2 x 8 1/2" bread pans.) Cover and let the loaves rise until doubled in bulk, about 1 hour.

Baking: About 15 minutes before you want to bake your bread, preheat your oven toF , XlU"opuyUIE

Recipes 6/8 Conf: (52) CookingEch
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