| 68 | 69 | 70 | 71 | 72 |
| 1 | 121 | 242 | 362 | 483 |
|
Granny White
a half−minute at low speed, scraping sides of bowl constantly.
Then beat 3 minutes at high. By hand, stir in remaining rye flour
and enough of the all−purpose flour to make a moderately stiff
dough.
Turn out onto a lightly floured surface and knead 8 to 10 minutes,
or until smooth and elastic. Dough may be slightly sticky. Shape
into a ball and place in a greased bowl, turning once to grease
the surface. Cover and let rise in warm place for 1 1/4 to a 1/2
hours, or until almost double.
Punch dough down and divide in half. Shape each half into a ball
and place on a greased baking sheet. Flatten slightly with the
palm of your hand. Cover and let rise in warm place 30 to 45
minutes, or until doubled. Bake in a 375 degree oven for 50 to 60
minutes, or until browned and bread sounds hollow when tapped.
Remove from baking sheet and cool on wire rack. In a small saucepan,
combine cornstarch and cold water, and cook and stir until mixture
thickens and bubbles. Cook a minute more and brush over the hot
bread.
70
Page
Quick Jump
|