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 Salad Foodie: Here's my first ~
though not my last ~ loaf. It was just delicious. |
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Ingredientes
- 2 envelopes Fleischmann's® Active Dry Yeast
- 2 - 1/4 cups warm water (100° to 110°F), divided
- 2 teaspoons sugar
- 1/4 cup corn oil
- 1/2 cup Dark Corn Syrup
- 1/4 cup mild molasses
- 4 teaspoons salt
- 3 cups rye flour
- 5 to 5-1/2 cups all-purpose flour
- 2 tablespoons butter, softened
Direcciones
- Dissolve yeast in 1/2 cup water (100° F to 110° F) in large mixing bowl. Add sugar and let stand 10 minutes. Stir in remaining water, corn oil, corn syrup, molasses and salt. Add rye flour and beat at high speed of electric mixer for 2 minutes. Stir in all-purpose flour gradually until it makes a soft dough.
- Knead dough 8 to 10 minutes or until smooth and elastic. Place in a greased, 3-quart bowl and turn greased side up. Cover with plastic wrap and let rise until about one and a half times the original dough, about 2 hours.
- Punch dough down and divide in half. Flatten dough to remove air bubbles and form into two 7-inch rounds. Place dough into separate greased 9-inch cake pans. Spray plastic wrap with cooking spray and loosely cover dough. Let rise until doubled in size, about 1 hour.
- Preheat oven to 375° F. Score top of each loaf using a very sharp wet knife with large X (about 1/4-inch deep). Bake for 40 to 45 minutes or until golden. Remove bread from oven; brush with butter. Return pans to oven and bake an additional 3 minutes.
- Remove bread from pans; cool on wire rack.
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03 de Septiembre de 2013
Simply a wonderful rye bread. I took the easy way out and used a bread machine to knead and proof the dough; then finished by hand and baked conventionally. I added caraway seeds, some gluten and subbed bread flour for all purpose. Your loaf as shown in your photo merits a blue ribbon ~ it's perfection. I am adding a photo of mine to show the cut view though a future session is in the works to get a better shape. Thanks for posting this yummy rye bread.Yo he cocinado/probado esta recetaEsta es una variación
