Old Milwaukee Rye recipe


5/5 - 0 Total votes

Servings: 2
Prep time: None None
Cooking time: None None

Ingredients

2 : c Flour

2 : Tb brandy

1 : c Sugar

1/2 : ts Salt

1/2 : lb Butter or margerine

1 : ts Baking powder

3 : Eggs

2 : To 3lb hrtnng .milk

Powdered : Powdered sugar

1 : md Yellow squash, diced

4 : Shallots, with tops, chopped

1 : qt Water

2 : tb Maple syrup

5 : sl Cucumber (1/2" thick)

1 : tb Salt

1/4 : ts Black pepper

Directions

0: SPONGE PREPARATION: Dissolve 1 pk yeast in the warm water

1: Stir in rye flour and caraway seed

2: Cover bowl snugly with plastic wrap and let stand for 1-3 days

3: BAKE DAY PREPARATION: Sprinkle the remaining package of yeast and remaining 1 cup water on the sponge mixture, blend well

4: Add molasses, caraway seeds,egg,salt and rye flour and 2 cups of the bread flour

5: Beat until smooth

6: add butter

7: Stir in remaining flour and mix well either with your hands or in a mixer with dough hooks

8: Knead for 5-10 minutes

9: Put in a greased bowl and let rise until doubled in bulk ( about 1 hour) Punch down and let rest 10 minutes

10: Shape into loaves or put into loaf pans, cover and let rise until doubled

11: Carefully make slashes on the top of each loaf with a sharp knife or a razor blade, and brush with a beaten egg mixed with a tablespoon of milk

12: Bake at 375 F for about 40 minutes

13: this will make 2 large loaves or 3 smaller ones

14: from *Prodigy's Food and wine Bulletin Board, from Linda Karner,-TNXC18B From Gemini's MASSIVE MealMaster collection at www

15: synapse

16: com/~gemini







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