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Rye Bread

Pennsylvania Dutch Cooking from AlansKitchen.comMakes 2 small loaves

Ingredients

  • 1 - package active dry yeast
  • 1/2 - cup lukewarm water
  • 1-1/2 - cups lukewarm water
  • 3 - Tablespoons melted butter
  • 2 - teaspoons salt
  • 1-1/2 - Tablespoons sugar
  • 2-1/2 - cups rye flour, sifted
  • 3-1/2 - cups bread flour, sifted
  • 1/2 - cup dry milk
  • 1 - egg white, beaten

Directions

Preheat oven to 350� F.

  1. In a small glass, combine the yeast, �-cup of lukewarm water, and a 1/2 tablespoon sugar. 
  2. Set yeast mixture aside. 
  3. In a mixing bowl, bring together the lukewarm water, melted butter, salt, and remaining sugar. 
  4. Mix ingredients thoroughly. 
  5. Add 1-1/2 cups rye flour, 2-1/2 cups bread flour, and dry milk. 
  6. Mix. 
  7. Attach bowl and dough hook to mixer. 
  8. Add the balance of the flour and Turn to Speed 2 and mix until dough is stiff.
  9. Continue until dough clings to hook and cleans sides of bowl, about 2 minutes. 
  10. Knead on Speed 2 for 2 minutes longer.
  11. Place in a greased bowl, cover, and let rise in a warm place for 1 hour and 30 minutes. 
  12. Punch down and cut through the bubbles with a knife, turn the dough, and repeat. 
  13. Again, cover and let rise 30 minutes.
  14. Place dough on a floured board and divide into 2 balls. 
  15. Put loaves in 2 greased round pans. 
  16. Prick the loaves server times with a fork. 
  17. Cover and let rise 1 hour. 
  18. Bake for 50 minutes. 
  19. Cool, brush tops with egg white.

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