Yield: 12 servings
Measure | Ingredient |
---|---|
2 packs | Yeast; Active Dry |
½ cup | ;Warm Water(110-120 degrees) |
1½ cup | Milk; Lukewarm |
2 tablespoons | Sugar |
1 teaspoon | Salt |
½ cup | Molasses |
2 tablespoons | Butter |
3¼ cup | Rye Flour; Unsifted |
2½ cup | Bread Flour; Unsifted |
Dissolve yeast in warm water. In a large bowl combine milk, sugar, and salt. Use a mixer to beat in molasses, butter, yeast mixture and 1 cup of rye flour. Use a wooden spoon to mix in the remaining rye flour. Add white flour by stirring until the dough is stiff enough to knead. Knead 5 to 10 minutes, adding flour as needed. If the dough sticks to your hands or the board add more flour. Cover dough and let rise 1 1½ hours or until double. Punch down dough and divide to form 2 round loaves. Let loaves rise on a greased baking sheet until double, about 1 ½ hours. Preheat oven to 375 degrees F. Bake for 30 to 35 minutes. Makes 2 round loaves. From: Marianne Riolo-Minahan Date: 25 Mar 94 Submitted By KATHERINE WALDEN On 09-29-94