| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Bread |
12 |
Servings |
INGREDIENTS
| 3/4 |
c |
Water |
| 1 |
pk |
(0.6-oz) dry yeast |
| 4 1/2 |
ts |
Sugar |
| 1/4 |
c |
Molasses |
| 2 |
tb |
Honey |
| 1 |
ts |
Salt |
| 1 |
tb |
Shortening |
| 1 1/4 |
c |
Whole grain rye flour |
| 1 1/4 |
c |
Unbleached all purpose flour |
| 1 1/2 |
ts |
Caraway seed |
| 1 |
sm |
Orange; finely grated rind of |
INSTRUCTIONS
From: abr8030@tam2000.tamu.edu (Adam Boyd Roach)
Date: 9 May 1994 04:36:52 GMT
For those of you with a bread machine, I guess that't all you need to know.
For everyone else:
Dissolve yeast in warm water with 1 1/2 tsp sugar. Add molasses, honey,
sugar, shortening, salt, caraway seed, and orange rind. Slowly mix in both
types of flour and knead until smooth and elastic. Cover with cloth and put
in a warm place to rise until doubled in size. Shape into a loaf and let
rise for about 1 hour. Bake at 375 F about 30-40 minutes, until brown.
REC.FOOD.RECIPES ARCHIVES
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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