Ingredients
- All-purpose flour: 3 cups
- Active dry yeast: 2 1/4 teaspoons
- Sugar: 1 tablespoon
- Salt: 1 teaspoon
- Warm water: 1 cup (105-115°F)
- Milk: 1/4 cup, warmed
- Unsalted butter: 1/4 cup, melted
- Egg: 1 large
- Cabbage: 2 cups, shredded
- Onion: 1/2 cup, finely chopped
- Optional: Caraway seeds, everything bagel seasoning
Instructions
- Activate the Yeast: In a large bowl, dissolve the sugar and yeast in warm water. Let it stand for 5-10 minutes until foamy.
- Combine Wet and Dry Ingredients: Add melted butter, warm milk, and egg to the yeast mixture. Mix well. In a separate bowl, whisk together flour and salt. Gradually add dry ingredients to wet ingredients, mixing until a shaggy dough forms. Add shredded cabbage and chopped onion, and knead until the dough is smooth and elastic (5-7 minutes).
- First Rise: Place the dough in a lightly greased bowl, turning to coat all sides. Cover and let it rise in a warm place for 1-1.5 hours, or until doubled in size.
- Shape and Bake: Punch down the dough gently. Shape into a loaf and place in a greased 9×5 inch loaf pan. Cover and let rise again for 30-45 minutes. Preheat oven to 375°F (190°C). Brush the top of the loaf with an egg wash (1 egg beaten with 1 tablespoon of water). If desired, sprinkle with caraway seeds or everything bagel seasoning. Bake for 35-40 minutes, or until golden brown and sounds hollow when tapped.
- Cooling: Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. This prevents it from becoming soggy.
Notes
- Yeast Activation: Ensure water isn’t too hot, or it will kill the yeast.
- Dough Consistency: The dough should be slightly sticky but manageable. If it’s too wet, add flour one tablespoon at a time.
- Even Baking: Tent the loaf with foil during the last 15 minutes of baking to prevent the top from browning too quickly.
- Cooling: Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. This prevents it from becoming soggy.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Bread
- Method: Baking
- Cuisine: European
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice (1/12 of loaf)
- Calories: 220 Kcal
- Sugar: 4g
- Sodium: 250mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 30mg