- 2
Ingredients
- 1 pkg active dry yeast
- 1/4 c warm water
- 1/2 c butter, cut up
- 1/3 c sugar
- 1/4 c light-flavored molasses
- 2 t salt
- 2 c boiling water
- 2 c rye flour
- 4 3/4 to 5 1/2 c flour
- Butter, softened
Preparation
Step 1
In a small bowl, dissolve yeast in the warm water. Set aside.
Meanwhile, in a large mixing bowl, combine the 1/2 cup butter, the sugar, molasses, and salt. Add the boiling water; stir until butter is melted. Add rye flour. Beat with an electric mixer on low speed until combined; beat on medium speed for 3 minutes. Gradually beat in yeast mixture. Using a wooden spoon, sir in as much of the all-purpose flour as you can.
Turn out dough onto a lightly floured surface. Knead in enough of the remaining all-purpose flour to make a moderately stiff dough that is smoot and elastic (6 to 8 minutes). Shape dough into a ball. Place in a greased bowl, turning dough once to grease surface. Cover; let rise in a warm place until double in size (1 1/4 to 1 1/2 hours).
Grease tow 8x4x2-inch or 9x5x3-inch loaf pans; set aside. Punch down dough. Turn out dough onto a lightly floured surface. Divide dough in half. Cover; let rest for 10 minutes. Shape each half of the dough into a loaf. Place in prepared pans, Cover and let rise in a warm place until nearly double in size (40 to 50 minutes).
Preheat oven to 350*. Bake for 35 to 45 minutes or until bread sounds hollow when lightly tapped. Remove from pans. Brush tops of warm loaves with a little softened butter. Cool on wire racks.