Crinella Family Cookbook
Our Grandparents' Favorites
Anti Pasti
Soups
Salads
Pasta
Vegetables
Fish
Poultry
Meat
Wild Game
Sweets
Brunch or Luncheon Dishes
Odds & Ends
Sour Dough
Other Breads ETC
New Italian Sauce Recipes
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Table of Contents
People
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Other Breads Recipes
Rye Bread
Brioche Bread
2005 Sauvignon Blanc
2005 Glissando
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Rye Bread
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Sometimes you need a bread with a fuller flavor for certain kinds of
sandwiches. Rye bread is perect for fish such as salmon or tuna and some
kinds of cheese.
1/4 cup warm water
2 1/2 teaspoons dry yeast
2 3/4 cups beer
1 teaspoon granulated sugar
1/4 cup dark molasses
1 tablespoon finely minced orange rind
2 teaspoons caraway seeds
1 tablespoon butter
6 1/2 cups all-purpose flour
2 cups rye flour
2 teaspoons salt
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Sprinkle yeast over warm water with sugar in it.
Let stand until foamy
about fifteen minutes.
In a saucepan mix brown sugar, beer, orange rind,
caraway seeds and bring to a boil for four minutes.
Remove from heat and
add the butter.
Let cool to luke warm.
Mix three cups flour with the yeast mixture and beer mixture in a large bowl
and let rise in a warm place for one hour and thirty minutes.
Cover bowl
with
plastic wrap.
Stir the sponge down and add the rye flour, and as much of
the remaining all purpose flour to make a smooth dough.
Knead until the
dough is elastic.
Butter the insides of a large bowl and turn the dough several times in it so
the dough is coated.
Cover with plastic wrap and let rise in a warm place
for two or three hours or until doubled.
Punch down dough and knead on a
floured surface and cut in two.
Form each half into a ball, put each ball
into an eight or nine inch cake pan and let rise covered with a dish towel
until doubled.
Bake the loaves in a 425 degree oven for an hour or until
done.
Let cool on racks.
To freeze wrap with plastic wrap and aluminum
foil.
Enjoy with our 2005 Sauvignon Blanc.
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