• 10/16 World Food Day - 1

    From Dave Drum@1:3634/12 to All on Friday, October 14, 2022 11:43:00
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Old-World Rye Bread
    Categories: Breads
    Yield: 16 Servings

    2 1/2 c Gold Medal A-P flour
    1/3 c Instant mashed potatoes; dry
    2 tb Packed brown sugar
    1 ts Salt
    3/4 ts Caraway seed
    1 Pkg regular active dry yeast
    1 c Buttermilk
    1/2 c Water
    2 tb Oil
    1 1/2 c Rye flour
    Cornmeal
    Add'l caraway seed; opt

    In large bowl, mix 1 1/2 cups of the all-purpose flour,
    the mashed potatoes (dry), brown sugar, salt, 3/4 teaspoon
    caraway seed and the yeast. In 1 quart saucepan, heat
    buttermilk, water and oil over medium heat, stirring
    frequently, until very warm (125ºF/52ºC); stir into potato
    mixture until blended. Stir in rye flour and enough
    remaining all-purpose flour to make dough easy to handle.

    Place dough on lightly floured surface; gently roll in
    flour to coat. Knead about 8 minutes or until smooth and
    springy. Grease large bowl with shortening or cooking
    spray. Place dough in bowl, turning dough to grease all
    sides. Cover; let rise in warm place about 1 hour or until
    dough has doubled in size. (If using fast-acting yeast, do
    not let rise 1 hour; cover and let rest on floured surface
    10 minutes.)

    Grease a large cookie sheet with shortening or cooking
    spray; sprinkle with cornmeal. Roll dough into rope, about
    3" thick and 25" long. Curl dough into coil shape; tuck
    ends under. Place on cookie sheet. Cover; let rise in warm
    place 30 to 45 minutes or until dough has doubled in size.

    Heat oven to 400ºF/205ºC.

    Brush water over dough; sprinkle with cornmeal and
    additional caraway seed. Bake 23 to 28 minutes or until
    loaf is golden brown and sounds hollow when tapped. Remove
    from cookie sheet to cooling rack; cool.

    Recipe from: http://www.bettycrocker.com

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