Recipes

Recipe: BLUE-RIBBON WEEK: SWEDISH RYE BREAD

It's State Fair season across the country, and this week, we'll share the recipes for some 2010 blue ribbon winners. This one earned Beth Ralph of Ellinwood, Kan., a blue ribbon in the Fleischmann's Yeast "Bake for the Cure" contest at the 2010 Kansas State Fair.

INGREDIENTS

1 package Fleischmann's Active Dry Yeast

1/4 cup warm water (105 degrees)

2 cups milk, scalded, the cooled

4 tablespoons butter (1/2 stick)

1/2 cup packed brown sugar

1/4 cup molasses

5 to 5 1/2 cups bread flour

1 cup rye graham flour

2 teaspoons salt

DIRECTIONS

In a 1 cup container, dissolve Fleischmann's yeast in warm water.

Scald milk. Add butter to milk to melt.

When milk and butter has cooled to 105 to 110 degrees, place in mixer bowl.

Add sugar and molasses. Then add yeast mixture, 1 cup rye graham flour and 2 cups bread flour.

Using mixer paddle and mixer on low, mix all ingredients in bowl together.

Mix for 1 to 2 minutes. Allow to rest for 15 minutes. Change to dough hook. Continue adding remaining bread flour until soft dough is formed. Knead with mixer for 4 to 5 minutes. Remove from bowl and place in greased bowl covered with damp cloth and raise until double.

Punch down and rest for 5 minutes. Divide evenly into desired pan size. Makes three 8 x 4-inch loaves and two 9 x 5-inch loaves. Cover loaves with damp towel or plastic wrap and allow loaves to rise until almost double.

Preheat oven to 325 degrees while loaves are rising and bake for 45 to 50 minutes. Time will depend on pan size and individual ovens. Center of loaf should test to 190 to 195 degrees internal temperature for doneness. Remove from oven to wire racks.

Note: Fleischmann's Rapid Rise Yeast can be used in place of Active Dry. If Rapid Rise is used, place yeast in with first flour added and use 1/4 cup water and 2 cups milk as your liquid or 2 1/4 cups milk.

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