RYE DIPPING BREAD

RYE DIPPING BREAD

Ingredients:
1 package (¼ ounce) or 1 scant tablespoon active dry yeast
¼ cup warm water (105° to 115°F)
2 cups light rye flour
1 tablespoon ground fennel seeds
1 tablespoon ground anise seeds
1 teaspoon salt
2 cups scalded and cooled whole or 2% milk
2 tablespoons dark molasses or brown sugar
2 tablespoons butter, melted
4 to 4½ cups unbleached bread flour

Directions:
IN A LARGE BOWL, sprinkle the yeast over the warm water. Stir and let stand until the
yeast looks foamy, 5 minutes.
Add the rye flour, fennel, anise seeds, salt, milk, molasses, and butter to the yeast
mixture. Beat with a wooden spoon until smooth. Add the bread flour 1 cup at a time
to make a stiff dough. Turn the dough out onto a lightly floured board. Invert the bowl
over the dough and let rest for 15 minutes. In this time, the dough will come together
and be easier to handle.
Knead, adding flour as necessary until the dough has a smooth surface, about 10
minutes. Place the dough into a lightly greased bowl and turn to coat. Cover and let
rise in a warm place until doubled in bulk, about 2 hours.
Lightly coat a work surface with cooking spray or rub with oil. Turn the dough out
onto the work surface and cut the dough in half. Shape each half into a fat, round loaf.
Place on a lightly greased baking sheet, cover, and let rise until doubled in bulk, 45 to
60 minutes.
Meanwhile, preheat the oven to 350°F.
Bake until a wooden skewer inserted into the center of the loaf comes out clean and
dry, about 25 minutes. Transfer to a rack to cool.
soup
OYSTER SOUP
IN NEW ENGLAND, THIS SOUP IS MADE WITH FRESH OYSTERS, WHICH ARE EASY TO OBTAIN.
BUT THAT’S NOT ALWAYS THE CASE IN OTHER PARTS OF THE COUNTRY, SO I USED CANNED
OYSTERS HERE. THIS SOUP TAKES NO TIME TO MAKE, ESPECIALLY IF YOU HAVE ALL OF THE
INGREDIENTS ON HAND. USE 1 QUART OF HALF-AND-HALF IN PLACE OF THE MILK AND
CREAM, IF DESIRED.
Makes 4 to 6 servings