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Sweet Rye Bread
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2 packages (1/4 ounce each) active dry yeast
3-1/3 cups warm water (110° to 115°), divided
1/2 cup evaporated milk
1/2 cup butter or margarine, melted
2/3 cup packed brown sugar
1/2 cup dark corn syrup
3 tablespoons molasses
1-1/2 teaspoons salt
3 cups rye flour
9 to 10 cups all-purpose flour
Melted butter or margarine
In a large mixing bowl, dissolve yeast in 2 cups water; let stand for 15 minutes.
Add milk, butter, sugar, corn syrup, molasses, salt and remaining water. Stir in
rye flour. Gradually add enough all-purpose flour to form a soft dough. Turn onto
a lightly floured surface; knead until smooth and elastic, 6-8 minutes. Place in
a greased bowl, turning once to grease top. Cover and let rise in a warm place
until doubled, about 1 hour. Punch dough down. Shape into four loaves; place in a
greased 8-in. x 4-in. loaf pans. Cover and let rise until doubled, about 1 hour.
Bake at 325° for 40-45 minutes. Remove from pans to cool on wire racks. Brush
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Printed from tasteofhome.com Nov 19, 2008Copyright Reiman Media Group, Inc © 2008 |