| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Chicago |
Bread |
12 |
Servings |
INGREDIENTS
| 1 |
|
Active dry yeast |
| 1/4 |
c |
Warm water, 110 F. to 115 F. |
| 1/2 |
c |
Firmly packed brown sugar |
| 1/3 |
c |
Molasses |
| 1 |
T |
Shortening |
| 1 |
T |
Salt |
| 2 |
t |
Caraway seed |
| 1/2 |
t |
Anise seed |
| 1 1/2 |
c |
Hot water |
| 1 |
c |
Flour |
| 3 |
|
up to |
| 3 1/2 |
c |
Flour |
| 2 |
c |
Rye flour |
INSTRUCTIONS
From: jehayes@ucdavis.edu Date: Tue, 22 Mar 1994 22:32:57 -0800 (PST)
I have a wonderful Limpa recipe that I have been making for at least
25 years. It is from The Scandinavian Cookbook, published by the
Culinary Arts Institute, Chicago, Illinois, 1956! :^) Soften yeast
in 1/4 cup warm water. Let stand 5 to 10 minutes. Meanwhile, put into
a large bowl the brown sugar, molasses, shortening, salt, caraway seed
and anise seed. Pour hot water over ingredients in bowl and set aside
until lukewarm. When lukewarm, blend in 1 cup flour, beating until
smooth. Stir softened yeast and add, mixing well. Measure remaining
flour. Add the rye flour and beat until very smooth. Then beat in
enough remaining white flour to make a soft dough. Turn dough onto a
very lightly floured surface. Allow dough to rest 5 to 10 minutes.
Knead. Form dough into a large ball and put into a greased, deep bowl.
Turn to bring greased surface to top. Cover with waxed paper and a
towel and let stand in warm place (about 80 F.) until dough is
doubled. Punch down with fist; pull edges in to center and turn dough
completely over in bowl. Cover and let rise again until dough is
nearly doubled. Punch down dough and turn out on a lightly floured
surface. Grease a baking sheet. Divide dough into two portions and
shape into balls. Cover and allow to rest 5 to 10 minutes. Remove to
greased baking sheet. Cover and let rise until dough is doubled. Bake
at 375 deg. F. 25 to 30 minutes, or until lightly browned. Cool
completely on cooling racks. I am a dedicated breadmaker user now and
have adapted this recipe BUT have NOT tried it yet. One of the things
I love the most about this limpa is its shape...this would be lost
with breadmaker. 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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