99 Favorite Amish Breads, Rolls, and Muffins by Georgia Varozza

Author:Georgia Varozza
Language: eng
Format: epub
ISBN: 9780736963329
Publisher: Harvest House Publishers

53 Rye Bread

4 cups all-purpose flour

2 cups rye flour

4½ tsp. (2 packages) active dry yeast

1½ tsp. salt

2 T. caraway seeds

2 cups buttermilk

⅓ cup molasses

⅓ cup butter

2 T. melted butter

In a medium bowl, mix together the all-purpose flour and rye flour. In a large mixing bowl, combine 2 cups of the mixed flour, yeast, salt, and caraway seeds.

Heat the buttermilk, molasses, and ⅓ cup butter in a saucepan over low heat until warm (about 120°). The butter won’t be entirely melted, and the mixture may look curdled, which is okay. Pour the liquid into the flour and yeast mixture and beat for about 3 minutes on medium speed. Add another ½ cup of the flour mixture and continue beating for 2 minutes more. With a large wooden spoon, stir in enough additional flour to make a soft dough.

Turn the dough out onto a floured work surface and knead for 10 minutes. Shape the dough into a ball and place it into a greased bowl, turning the dough so the entire surface is greased. Cover and let it rise until double, about 1½ hours.

Punch down the dough and then turn out onto a lightly floured surface. Cut in half, cover the dough, and let it rest for 15 minutes. Shape each piece into a ball and place the balls of dough on a greased cookie sheet. (You may need to use two cookie sheets if you don’t have a large size.) Cover the dough and let it rise again until double, about 1 hour.

Preheat the oven to 350°. Brush the loaves with 2 tablespoons melted butter and bake 35 minutes or until done, rotating the cookie sheets halfway through baking if using two. Remove the pan from the oven and allow the loaves to cool on wire racks.

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