INGREDIENTS

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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