Norwegian Rye Bread
Measure into bowl:
1 cup hot water
1/4 cup shortening
1/4 cup sugar
2 tsp salt
When dissolved add:
1 cup cold milk
1/2 cup molasses
1 1/2 cup rye flour
1 cake yeast which has been soaked in 1/2 cup warm water
Add:
about 5 1/2 white flour
The dough will probably be a little sticky. Let rise in a warm place until almost double in bulk. Knead well. Let rise until almost double. Knead well and shape into loaves. Let rise until almost double. Bake at 350 deg. about 45 minutes. Bake small loaves 35 minutes.
- - Mrs. Allan Russell
Trinity Treasures 1966
Measure into bowl:
1 cup hot water
1/4 cup shortening
1/4 cup sugar
2 tsp salt
When dissolved add:
1 cup cold milk
1/2 cup molasses
1 1/2 cup rye flour
1 cake yeast which has been soaked in 1/2 cup warm water
Add:
about 5 1/2 white flour
The dough will probably be a little sticky. Let rise in a warm place until almost double in bulk. Knead well. Let rise until almost double. Knead well and shape into loaves. Let rise until almost double. Bake at 350 deg. about 45 minutes. Bake small loaves 35 minutes.
- - Mrs. Allan Russell
Trinity Treasures 1966
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