MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Old World Rye Bread
 Categories: Breads
      Yield: 16 Servings
 
  2 1/2 c  Gold Medal A-P flour
    1/3 c  Instant mashed potatoes; dry
      2 tb Brown sugar; packed
      1 ts Salt
    3/4 ts Caraway seed
      1    Pkg regular active dry yeast
      1 c  Buttermilk
    1/2 c  Water
      2 tb Oil
  1 1/2 c  Rye flour
           Corn meal
           Additional caraway seed
           - (optional)
 
  In large bowl, mix 1-1/2 cups of the all-purpose flour, the mashed
  potatoes (dry), brown sugar, salt, 3/4 ts caraway seed, and the
  yeast. In 1 qt saucepan, heat buttermilk, water, and oil over
  medium heat, stirring frequently, until very warm (125°F/52°C);
  stir into potato mixture until blended. Stir in rye flour and
  enough remaining all-purpose flour to make dough easy to handle.
  
  Place dough on lightly floured surface; gently roll in flour to
  coat. Knead about 8 minutes or until smooth and springy. Grease
  large bowl with shortening or cooking spray. Place dough in bowl,
  turning dough to grease all sides. Cover; let rise in warm place
  about 1 hour or until dough has doubled in size. If using
  fast-acting yeast, do not let rise 1 hour; cover and let rest on
  floured surface 10 minutes.
  
  Grease a large cookie sheet with shortening or cooking spray;
  sprinkle with corn meal. Roll dough into rope, about 3" thick and
  25" long. Curl dough into coil shape; tuck ends under. Place on
  cookie sheet. Cover; let rise in warm place 30 to 45 minutes or
  until dough has doubled in size.
  
  Heat oven to 400°F/205°C.
  
  Brush water over dough; sprinkle with corn meal and additional
  caraway seed. Bake 23 to 28 minutes or until loaf is golden brown
  and sounds hollow when tapped. Remove from cookie sheet to cooling
  rack; cool.
  
  Recipe FROM: http://www.bettycrocker.com
  
  Uncle Dirty Dave's Archives
 
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