Bake-A-Round Recipes       Page 1 2 3 4 Home

Dark Rye Bread - Makes 1 Loaf

Ingredients:
¼cup warm water
1package active dry yeast
1teaspoon sugar
¾cup milk, warmed to lukewarm
cup light or dark molasses
1tablespoon melted butter or margarine
1teaspoon salt
1tablespoon caraway seeds (optional)
cups all purpose flour
cups rye flour

Directions:
  1. Pour warm water into large bowl; add yeast and sugar; stir until dissolved. Cover and set aside until mixture has swelled slightly and has surface bubbles - about 5 minutes.
  2. Blend in milk, molasses, butter, salt, and caraway seeds. Stir in 1 cup all-purpose flour, ½ cup at a time. Next, stir in all the rye flour, ½ cup at a time. Then beat vigorously until dough is smooth and elastic. Stir in most of the remaining flour to make a stiff dough.
  3. Turn out onto heavily floured board. Knead until dough is non-sticky, smooth and satiny - about 8 to 10 minutes. Add more flour while kneading, if necessary. Put dough in greased bowl; grease top lightly. Cover bowl and set in warm place to rise until almost doubled in bulk (about 1½ hours at 80F.).
  4. Punch dough down, then squeeze out air bubbles. Roll and shape dough into a strip about 3" by 18". Lightly mark off in thirds. Fold one third over center third and pinch to seal. Fold remaining third over other two thirds and seal well.
  5. Center dough in greased tube and butter ends of loaf. Cover ends of tube; place in rack. Let dough rise in a warm, draft-free place until almost doubled (about 45 minutes).
  6. Bake at 350F. for 45 to 50 minutes. Slide bread from tube onto rack to cool.

Italian-Style Bread - Makes 1 Loaf

Ingredients:
¼cup warm water
1package active dry yeast
1teaspoon sugar
cup warm water
3tablespoons butter, cut in small pieces
1teaspoon salt
3cups flour
1tablespoon cornmeal

Directions:
  1. Pour warm water into large bowl; stir in yeast and sugar. Melt butter in hot water; cool to lukewarm. Add sugar and butter into yeast mixture. Stirring vigorously, add flour, one cup at a time, until dough almost comes away from sides of the bowl.
  2. Turn out onto lightly floured board. Using baker's scraper or spatula scrape under flour and dough, fold over and press with free hand. Continue until dough has absorbed enough flour so it is easy to handle. Knead about 4 minutes. When dough is soft and smooth, let rest 5 to 6 minutes.
  3. Roll or pat into rectangle about 8" by 18". Starting with narrow end, roll tightly, jelly-roll fashion; seal dough about every half turn. Seal the ends very well.
  4. Center dough in greased tube dusted with cornmeal. Butter ends of loaf. Cover ends of tube and place in rack. Let dough rise in a warm, draft-free place until almost doubled (50 to 60 minutes).
  5. Bake at 425F. for 45 to 50 minutes. Slide bread from tube onto rack to cool.