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Prep Time: 45 Minutes Cook Time: 25 Minutes |
Ready In: 70 Minutes Servings: 24 |
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âMy family likes a variety of breads. I made up this recipe as an experiment years ago, and itâs still a staple in my home. Sometimes I serve it with cheese and deli coldcuts.ââLorraine Caland Thunder Bay, Ontario Ingredients:
2 cups golden raisins |
1 tablespoon active dry yeast |
2-1/2 cups warm water (110° to 115°) |
3/4 cup packed brown sugar |
1/2 cup molasses |
1/4 cup shortening |
1 teaspoon salt |
2 cups rye flour |
7 to 8 cups king arthur unbleached all-purpose flour |
Directions:
1. Place raisins in a small bowl. Cover with boiling water; let stand for 5 minutes. Drain and set aside.
2. In a large bowl, dissolve yeast in warm water. Add the brown sugar, molasses, shortening, salt, rye flour and 4 cups all-purpose flour. Beat on medium speed for 3 minutes. Stir in enough remaining flour to form a soft dough (dough will be sticky).
3. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Knead in raisins. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour.
4. Punch dough down; shape into three round loaves. Place on greased baking sheets. Cover and let rise until doubled, about 45 minutes.
5. Bake at 375° for 25-30 minutes or until bread sounds hollow when tapped. Remove to wire racks to cool. Yield: 3 loaves (8 wedges each).
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