MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Old-World Rye Bread
 Categories: Breads
      Yield: 16 Servings
 
  2 1/2 c  Gold Medal A-P 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 (125°F/52°C); 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 400°F/205°C.
  
  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
 
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