Cakes & Frosting Recipes
Cool Treat Recipes
Side Dish Recipes
1-1/2 cups luke warm water
Combine 1 cup of water, molasses and salt and blend. Soften the yeast in the remaining half cup of water. Combine the 2 mixtures and blend. Add cooled shortening and rye flour and blend. Gradually add white flour to make a stiff dough, reserving about 1/4 to 1/2 cup of the required amount for kneading. Turn out onto a lightly floured board and knead until the dough is smooth and elastic.
Place in a lightly greased bowl, cover and let rise in a warm place until doubled in bulk. Divide dough in 2 parts, shape into round or oblong loaves and place on a cookie or baking sheet that has been greased and lightly sprinkled with corn meal. Let rise until almost doubled in bulk, then bake in a 375-degree F. oven about 25 to 30 minutes, or until done. For a shiny crust, brush loaves lightly before baking with egg white beaten with 1 tablespoon of cold water.
Makes 2, 1 1/2 pound loaves
Copyright A View of America 1998 all rights reserved any and all content on this site is protected by law. Any use without written permission is strictly prohibited.