INGREDIENTS

INSTRUCTIONS

Pour water into a large mixer bowl. Add the 1/2 cup margarine or butter,
sugar, molasses, and salt. Add rye flour, wheat flour, and 1 cup of bread
flour, and yeast. Knead with bread hook till combined, then keep adding
bread flour in small portions till the dough is of a nonsticky consistency.
Knead with hook until you have dough that is smooth and elastic (15-20
minutes total). Shape dough into a ball. Place in a greased bowl, turning
once to grease surface of the dough. Cover; let rise in a warm place till
double in size (1 1/4 to 1 1/2 hours).
Punch dough down. Turn dough out onto a lightly floured surface. Divide in
thirds. Cover; let rest for 10 minutes. Shape 2 of the thirds into loaves
and place in 2 greased 8x4x2-inch or 9x5.3-inch loaf pans. Shape last third
into dinner rolls and place in casserole or baking pan. Cover and let rise
in a warm place till nearly double (40 to 50 minutes).
Bake in a 350 oven for 35 to 45 minutes or till done. Remove from pans.
Brush tops of warm bread with a little softened margarine or butter, if
desired. Cool on wire rack. Makes 2 loaves plus 8 large dinner rolls.
Recipe by: Kay Osborne
Posted to Bakery-Shoppe Digest V1 #250 by "xstitch@som-uky.campus.mci.net"
<xstitch@som-uky.campus.mci.net> on Sep 18, 1997

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