* Exported from MasterCook *
Country Rye Bread
Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Breads and Muffins Fleischmann's Yeast
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 cups all-purpose flour (4 to 4 1/2 cups)
1/3 cup packed light brown sugar
2 packages Fleischmann's(r) Active Dry or Rapid Rise
Yeast
1 tablespoon caraway seed
1 1/2 teaspoons salt
2 cups very warm water (120F to 130F)
2 tablespoons vegetable oil
2 cups rye flour
1 egg white
lightly beaten with
1 tablespoon water
In large bowl, combine 2 cups all-purpose flour, sugar, undissolved yeast,
caraway seed and salt. Gradually add very warm water and oil to dry
ingredients; beat 2 minutes at medium speed of electric mixer, scraping bowl
occasionally. Add 1/2 cup all-purpose flour; beat 2 minutes at high speed,
scraping bowl occasionally. With spoon, stir in rye flour and enough
remaining all-purpose flour to make soft dough.
Knead on lightly floured surface until smooth and elastic, about 6 to 8
minutes. Place in greased bowl, turning to grease top. Cover; let rise in
warm, draft-free place until doubled in size, about 30 to 45 minutes. (With
Rapid Rise Yeast, cover kneaded dough and let rest on floured surface 10
minutes. Proceed with recipe.)
Punch dough down. Remove dough to lightly floured surface; divide dough in
half. Form each into 5-inch ball. Place on large greased baking sheet. Cover;
let rise in warm, draft-free place until doubled in size, about 30 to 45
minutes.
With sharp knife, make 4 slashes (1/4-inch deep) in crisscross fashion on top
of each loaf. Brush with egg white mixture. Bake at 400F for 35 minutes or
until done; cover with foil halfway through baking time to prevent excess
browning. Remove from sheet; cool on wire rack
Source:
"Fleischmann's Yeast"
S(Internet address):
"http://www.breadworld.com/index.html";
Yield:
"2 Round Loaves"
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