Yield: 36 Servings
|2 packs||Dry yeast|
|1¼ cup||Milk; lukewarm|
|5¾ cup||Flour; unbleached|
|½ cup||Corn syrup; light|
|2 cups||Rye flour|
In large bowl, soften yeast in warm milk. Let stand 5 minutes. Beat in 1 cup flour, sugar, salt, cloves, pepper. Cover, let stand in warm place 40 minutes until dough becomes light and bubbly. Add beer and corn syrup. Stir in rye flour, raisins, enough of remaining flour to make moderately stiff dough. Turn out onto floured surface, knead until smooth and elastic, 8-10 minutes. Place in greased bowl, turning once to grease surface. Cover, let rise until double, about 1 hour. Punch dough down, let rest 10 minutes.
Divide into thirds, shape in round loaves. Place on greased cookie sheets.
Cover and let rise until double, 35-40 minutes. Bake at 375 degrees for 40 minutes. Cover each loaf with foil cap last 20 minutes of baking time to prevent overbrowning.
Recipe by: Sonja Appleton
Posted to Bakery-Shoppe Digest V1 #447 by "Terry Van Kirk" <tvankirk@...> on Dec 11, 1997