 |
Prep Time: 180 Minutes Cook Time: 60 Minutes |
Ready In: 240 Minutes Servings: 20 |
|
This dough also works to make 4 dozen roggebroodjes (rolls) when shaped into balls and placed on a greased baking sheet. Brush with egg white and sprinkle with poppy seeds; bake for 20 minutes. From the Michigan Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Ingredients:
1 cake yeast |
2 cups water, lukewarm |
1 cup milk |
2 tablespoons butter, softened |
1 teaspoon salt |
2 tablespoons sugar |
1 1/2 cups flour |
5 cups rye flour |
Directions:
1. Soften yeast in water.
2. Add milk, butter, salt, sugar and flours.
3. Knead until smooth and elastic.
4. Cover and let rise in a warm place until double in bulk.
5. Punch down, shape into loaves and place in greased bread pans; let rise again until doubled.
6. While dough is raising, preheat oven to 375°F.
7. Bake for 20 minutes, reduce heat to 350F and continue baking for an additional 40 minutes.
8. Turn out onto cooling rack.
|
|