| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Breads, Copycat |
1 |
Servings |
INGREDIENTS
| 1 |
pk |
Yeast; Or 2 1/4 Teaspoons |
| 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; Up To 3 Cups |
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.
Let loaves rise till doubled in warm place. Bake large loaves 375~ about 30
minutes or till crust makes hollow sound when tapped. 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
Posted to EAT-L Digest by Bob & Carole Walberg <walbergr@MB.SYMPATICO.CA>
on Jan 15, 1998
A Message from our Provider:
“Quit griping about your church; if it was perfect, you couldn’t belong.”