Ingredients
1 tablespoon caraway seeds
3 cups all-purpose flour
3 teaspoons baking powder
1/2 teaspoon salt
1/4 cup sugar
6 tablespoons unsalted butter, at room temperature
3/4 cup skim milk
1 large egg, lightly beaten
Preparation
Preheat oven to 375 degrees. Lightly grease a 9 by 5-inch loaf pan or coat with nonstick spray; set aside. Put caraway seeds in a small skillet; toast over medium heat for 2 to 3 minutes, until aromatic. Grind seeds in a small food chopper, coffee grinder or mortar and pestle. Combine with the flour, baking powder, salt and sugar in a mixing bowl. Add butter; mix with electric mixer until butter is completely blended into flour mixture. Add milk and egg; mix well, then turn out onto a lightly floured board. Knead just until dough forms a smooth ball. Gently shape into a loaf; place into prepared pan. Bake 60 minutes or until a wooden skewer inserted in center comes out clean and dry. Cool on rack before wrapping.
