| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Breads, Copycat |
1 |
Servings |
INGREDIENTS
|
|
—–WALDINE VAN GEFFEN VGHC42A—– |
| 3 |
pk |
Dry yeast |
| 1/2 |
c |
Warm water |
| 1 |
tb |
Sugar |
| 1 |
c |
Warm water |
| 1/2 |
c |
Dark molasses |
| 1 |
tb |
Salt |
| 2 |
tb |
Oil |
| 2 |
c |
Rye flour |
| 2 1/2 |
c |
All-purpose flour; (2 1/2 to 3) |
INSTRUCTIONS
Soften yeast in 1/2 cup warm water. Stir in sugar. Let stand 6 minutes or
till bubbly. Meanwhile in large mixing bowl combine 1 cup warm water with
molasses, salt, oil and rye flour. Beat to smooth batter. Then work in
all-purpose flour till dough is smooth and no longer sticky, very pliable
and elastic. Knead a few minutes. Let rise till doubled in greased bowl.
Punch down. Shape into 2 large round loaves placed a few inches apart on
greased and cornmeal dusted cookie sheet or fill 6 mini foil loaf pans,
greased and dusted in cornmeal, with the dough, dividing it evenly between
these little pans. Either way let loaves rise till doubled in warm place.
Bake large loaves 375~ about 30 minutes or till crust makes hollow sound
when tapped with knuckles. For tiny loaves place pans on dry ungreased
cookie sheets, a few inches apart. When doubled in size, bake at 375~ for
20 minutes or till crust makes that hollow sound when tapped. Bread freezes
beautifully. Source: Gloria Pitzer's Restaurant Recipe Secrets. MM Waldine
Van Geffen vghc42a.
Posted to MC-Recipe Digest V1 #750 by hister@juno.com (Iris E. Dunaway) on
Aug 19, 1997
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