Onion Rye Bread
       
   
Grams
Percent
INGREDIENTS: Envision® Flavor & Texture Modifier
Domino® Extra-Fine Granulated Sugar
Butter or Margarine
Rye Flour
All-Purpose Flour
Yeast
Water, Lukewarm
Milk, Whole
Salt
Onion Powder
Caraway Seeds, Whole
Onion, Dehydrated, Flaked
5.50
14.50
6.50
393.00
200.00
7.00
81.00
66.00
8.23
1.50
4.00
10.00
0.50
1.32
0.59
35.82
18.23
0.64
7.38
33.36
0.75
0.14
0.36
0.91
 
TOTAL:
1097.23
100.00
   
   
PROCEDURE:

Dissolve yeast in lukewarm water and set aside. Scald milk in a saucepan. Add the shortening, sugar, Envision® and salt and set aside.

Add the milk mixture to the yeast and add the flour. Mix until well-blended. Knead the dough for 10 minutes, shape into a ball and place into a greased bowl, turning once to grease the other side.

Cover the bowl with a towel and let it rise until it has doubled in volume (appx. 2 hours). Punch down and let it double in volume again.

Remove from bowl, shape into a loaf and place in greased loaf pan. Let rise once more and bake for 50 minutes at 400°F.

 
       
YIELD:
One (1) Loaf
   
  NOTE: When using Super Envision® Flavor and Texture Modifier, use 1/8 the amount of Envision called for in formula and make up the difference with sugar. For a new formula, add Super Envision‚ at between 0.5% and 1.0% as a starting point.