Rye Bread

Rye Bread

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Ingredients

  • 3 medium peeled potatoes in 1 quart water, Boil and mash
  • Combine:
  • 2 T. anise
  • 2 T. salt
  • 3 T. caraway seeds
  • 3 T. shortening
  • 1 1/2 c. brown sugar
  • Return to stove and cook 3 minutes.
  • Cool down with enough with milk to make 2 quarts
  • Add 2 yeast cakes dissolved in 1/2 c. water and 2 T. sugar.
  • Mix in:
  • 2 parts white flour
  • 1 part rye

Instructions

  1. Knead same as other breads.
  2. Texture is a little different till baked (sticky).
  3. Save a little dough for buns and serve with favorite soup.
  4. Anise can be found in seeds or pure liquid.
  5. Punch down an shape into loaves or buns and raise again.
  6. Bake 350 or 375 till hollow sound
  7. when loaves tapped on bottom.
  8. 35-45 minutes? (Pat uses 375)

Notes

Pat Allen added: Mom says raise until double.

  • 3 medium peeled potatoes in 1 quart water, Boil and mash
  • Combine:
  • 2 T. anise
  • 2 T. salt
  • 3 T. caraway seeds
  • 3 T. shortening
  • 1 1/2 c. brown sugar
  • Return to stove and cook 3 minutes.
  • Cool down with enough with milk to make 2 quarts
  • Add 2 yeast cakes dissolved in 1/2 c. water and 2 T. sugar.
  • Mix in:
  • 2 parts white flour
  • 1 part rye

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