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Granny White
Swedish Rye Bread
1
1
pkg active dry yeast
/4 cup warm water
1
1
1
2
/4 cup brown sugar
/4 cup light molasses
tablespoon salt
tablespoons shortening
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2
3
2
3
1/2 cups hot water
1/2 cups stirred medium rye flour
tablespoons caraway seed
tablespoons orange peel, thinly pared and cut into 1/4" pieces
1/2 to 4 cups sifted all purpose flour
Soften yeast in warm water. In large bowl, combine sugar, molasses,
salt, and shortening. Add hot water and stir until sugar dissolves.
Cool to lukewarm. Stir in rye flour; beat well. Add softened
yeast, caraway seed, and orange peel. Mix well. Stir in enough
all−purpose flour to make a moderately stiff dough.
Knead on well−floured surface until smooth and satiny (about 10
minutes). Place dough in lightly greased bowl, turning once to
grease surface. Cover; let rise in warm place until double (1−1/2
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