Penny Ashton - 1990 |
requires Cookie Sheet | |||
| SWEDISH RYE BREAD | ||||
| I used to give this bread at Christmas time — When I stopped, I got a lot of complaints. | ||||
| 1 | pkg | Active Dry Yeast | > | Soften yeast in warm water. |
| ¼ | C | Warm Water (110°) | ||
| ¼ | C | Brown Sugar | > | Combine in large bowl. |
| ¼ | C | Light Molasses | ||
| 1 | T | Salt | ||
| 2 | T | Shortening | ||
| 1 ½ | C | hot water | > | Add hot water, stir until Sugar dissolves. |
| 2 ½ | C | Medium Rye Flour (stirred) | > | Stir in Rye Flour; Beat well. |
| 3 | T | Caraway Seed | > | Add softened yeast & caraway seed. |
| 3 ½ - 4 | C | All Purpose Flour (sifted) | > | Stir in enough flour to make moderately stiff dough. |
| Knead on well floured surface ’till smooth & satiny (about 10 min.) | ||||
| Place in lightly greased bowl, turning once to grease surface. Cover, let rise in warm place ’till double (1 ½ - 2 hours) punch down. Turn out on lightly floured surface. Divide into 2 portions. Shape into 2 balls. Cover and let rest 10 min. Shape into 2 round loaves, place on greased baking sheet. Cover, let rise in warm place ’till double (1 ½ - 2 hours) | ||||
| Bake at 375° about 25-30 min. Place foil loosely over top last 10 min. if necessary. Remove from oven. Brush with melted butter. Cool on rack. | ||||