Text 31373, 64 rader
Skriven 2015-09-28 08:18:30 av Dave Drum (1:18/200.0)
     Kommentar till en text av Ruth Haffly
Ärende: 'nother Rye recipe
==========================
I am digging around on flour makers' websites looking at their rye bread
recipes. Eventually we'll stumble across the one you lost .... it would help,
though, if you could say what brand of flour the original came from.

Here's today's recipe:

MMMMM----- Recipe via Meal-Master (tm) v8.06

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

  2 1/2 c  Gold Medal all-purpose 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

  Uncle Dirty Dave's Archives

MMMMM

... And so the gods said, 'E=«mvý+2P/r' and there was popcorn!
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