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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 32 |
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My mom baked this bread in coffee cans, but I prefer to use regular loaf pans. I usually double the recipe so I have extra loaves available in the freezer. Ingredients:
1 package (1/4 ounce) active dry yeast |
2 cups warm water (110° to 115°) |
1/4 cup sugar |
1/4 cup shortening |
1/4 cup molasses |
2 teaspoons salt |
3/4 cup rye flour |
5 to 6 cups king arthur unbleached all-purpose flour |
melted butter |
Directions:
1. In a large bowl, dissolve yeast in warm water. Add the sugar, shortening, molasses, salt, rye flour and 3 cups all-purpose flour. Beat until smooth. Stir in enough remaining flour to form a soft dough.
2. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1-1/2 hours.
3. Punch dough down. Turn onto a lightly floured surface; divide in half. Shape into loaves. Place in two greased 9-in. x 5-in. loaf pans. Cover and let rise until doubled, about 1 hour.
4. Bake at 350° for 40-45 minutes or until golden brown. Remove from pans to wire racks. Brush with melted butter if desired. Cool. Yield: 2 loaves (16 slices each).
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