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Prep Time: 20 Minutes Cook Time: 1 Minutes |
Ready In: 21 Minutes Servings: 10 |
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I've used this recipe many times over the years. I believe I found this recipe on the back of the yeast package. Ingredients:
9 cups all-purpose flour |
3 cups rye flour |
2 tablespoons salt |
1 cup 100% all-bran cereal |
1/4 cup yellow cornmeal |
2 (1/4 ounce) packages active dry yeast |
3 1/2 cups water |
1/4 cup dark molasses |
2 ounces unsweetened chocolate |
1 tablespoon butter |
2 cups unseasoned mashed potatoes, at room temperature |
2 teaspoons caraway seeds (optional) |
Directions:
1. Combine white and rye flours.
2. In a very large bowl, combine 2 cups flour mixture, salt, cereal, cornmeal and undissolved yeast.
3. In a sauce pan, combine water, molasses, chocolate and butter.
4. Heat over low heat until liquids are very warm (120°-130°F).
5. (Butter and chocolate do not need to melt.).
6. Gradually add liquid mixture to dry and beat for 2 minutes at medium speed, scraping bowl occasionally.
7. Add potatoes and 1 cup of flour mixture.
8. Beat at high speed for 2 minutes, scraping bowl occasionally.
9. Turn dough out on to a lightly floured board.
10. Stir in caraway seed (if using), and enough additional flour mixture to make a soft dough.
11. Turn dough on to a lightly floured board; cover and let it rest for about 15 minutes.
12. Knead dough until smooth and elastic (about 15 minutes).
13. Place dough in a greased bowl, turning to grease the top.
14. Cover, and let rise in a warm, draft free place until doubled in bulk (about 1 hour).
15. Punch dough down and let rise again (about 30 minutes).
16. Punch dough down, and turn out on to a lightly floured board.
17. Divide dough into 3 equal pieces.
18. Shape dough into round balls.
19. Place each ball in a greased round (8 or 9 inch) cake pan.
20. Cover, and let rise again until doubled in bulk (about 45 minutes).
21. Bake at 350°F for about 50 minutes, or until done.
22. Remove bread from pans and cool on a wire rack.
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