Food recipes
Ester's Danish Rye Bread
Ester's Danish Rye Bread Ingredients: leavening agents, yeast, baker's, active dry water, bottled, generic milk, buttermilk, fluid, cultured, lowfat molasses lard salt, table wheat flour, white, all-purpose, unenriche...
Ester's Danish Rye Bread
Ingredients:
leavening agents, yeast, baker's, active dry
water, bottled, generic
milk, buttermilk, fluid, cultured, lowfat
molasses
lard
salt, table
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
Directions:
Soften yeast in warm water.
Heat buttermilk until lukewarm.
Mix in all ingredients and knead.
Let stand overnight, covered.
Punch down in the morning.
Divide into 3 loaves and let rise in 9x5 loaf pans for 10 minutes
Place cooking sheet over pans with a weight on top while baking.
Bake at 400 degrees F for 10 minutes, then at 250 degrees F for 1 hour 45 minutes
Bread should be sliced very thin for serving.
Ingredients:
leavening agents, yeast, baker's, active dry
water, bottled, generic
milk, buttermilk, fluid, cultured, lowfat
molasses
lard
salt, table
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
Directions:
Soften yeast in warm water.
Heat buttermilk until lukewarm.
Mix in all ingredients and knead.
Let stand overnight, covered.
Punch down in the morning.
Divide into 3 loaves and let rise in 9x5 loaf pans for 10 minutes
Place cooking sheet over pans with a weight on top while baking.
Bake at 400 degrees F for 10 minutes, then at 250 degrees F for 1 hour 45 minutes
Bread should be sliced very thin for serving.