Swedish Limpa - Makes 1 Loaf
|¼||cup warm water|
|1||package active dry yeast|
|1||cup beer or ale, heated to lukewarm|
|1||tablespoon melted butter|
|2||tablespoons chopped, candied orange peel|
|1½||teaspoons aniseed, crushed, or caraway seeds|
|½||teaspoon ground cardamon|
|1½||cups all purpose flour|
|1¼||cups rye flour|
- Pour warm water into large bowl, then stir in yeast and sugar. Cover and set aside 5 minutes. Combine beer, honey, butter and salt; stir well. Add to yeast mixture. Stir in orange peel, aniseed and cardamon.
- Mix all-purpose and rye flours; add 1½ cups to the yeast mixture and beat vigorously. Cover and let rise 45 minutes to 1one hour.
- Stir down, then add flour to make a stiff, sticky dough. Turn out onto floured board. Using baker's scraper or spatula scrape under dough, fold over and press with free hand. Continue until dough has absorbed enough flour so it is easy to handle. Knead until dough is smooth and elastic. The dough will be tacky.
- Shape into a ball and place in a greased bowl. Grease surface; cover, and set in warm place to rise for 45 minutes to one hour.
- Punch dough down; 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 edges to seal. Fold remaining third over other two thirds and seal well.
- Center dough in greased tube and butter ends of loaf. Cover ends of tube; place in rack. Refrigerate 3 hours. Then let stand at room temperature for 15 minutes before baking.
- Bake at 375°F. for 40 to 45 minutes. Slide bread from tube onto rack to cool.
Cheesy Herb Bread - Makes 1 Loaf
|1||package (13¾ oz.) hot roll mix|
|1||egg slightly beaten|
|½||teaspoons rosemary leaves, crushed|
|½||cup Parmesan cheese|
|1||tablespoon sesame seeds|
- Pour water as directed on package into large bowl and stir in yeast from packet until dissolved. Blend in egg. Add flour from package, the 2 tablespoons of flour, rosemary and cheese. Stir until well blended. The dough will be stiff. Cover bowl with waxed paper, and let dough rise in a warm place until double (about 45 minutes).
- Turn out onto lightly floured board. Knead until it is non-sticky, smooth and elastic - about 8 to 10 minutes. Shape into a 3" by 6" loaf.
- Center dough in greased tube; butter ends of loaf. Cover ends of tube and place tube in rack. Let dough rise in a warm, draft-free place until almost doubled (about 45 minutes).
- Bake at 375°F. for 35 to 40 minutes. Slide bread from tube onto rack to cool.
Cinnamon Nut Bread - Makes 1 Loaf
|1||recipe for basic white bread|
or loaf frozen bread, defrosted
|2||tablespoons brown sugar|
|2||tablespoons currants or raisins|
|2||tablespoons finely chopped nuts|
| ||melted butter|
- Roll dough into rectangle 6" by 18" (do not butter top). Sprinkle with mixture of brown sugar, cinnamon, currants and nuts. Leave ½-inch around edges uncovered. With rolling pin, gently press filling into dough. Starting with narrow end, roll up, jelly-roll fashion; seal about every half turn. Seal the ends very well.
- Center dough in greased tube; butter ends of loaf. Cover ends of tube and place tube in rack. Let dough rise in a warm, draft-free place until almost doubled (Time will depend on the dough used).
- Bake at time and temperature suggested for bread. Slide bread from tube onto rack; brush with melted butter.