"Those who forget the pasta are condemned to reheat it."--Unknown

Freeezer Rye Loaves Recipe

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This recipe for Freeezer Rye Loaves, by , is from , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Barbara Lawrie
Added: Sunday, November 18, 2007


3 1/2 to 4 1/2 cups unsifted white flour
2 cups unsifted rye flour
1 tablespoon salt
1 tablespoon caraway seed
2 packages dry yeast
2 cups very warm water
1/4 cup softened margarine
1/3 cup molasses

Combine flours. In large bowl mix 2 cups flour mixture, salt,
caraway seed and undissolved yeast. Add margarine.
Gradually add water and molasses to dry ingredients and
beat 2 minutes at medium speed, scraping bowl. Add 3/4 cup
flour mixture. Beat at high speed 2 minutes, scraping
occasionally. Stir in enough additional flour mixture to make
stiff dough. Turnout onto lightly floured board; knead until
smooth and elastic; 8-10 minutes.
Divide dough in half. Form each half into a smooth round ball.
Flatten into a mound, 7 inches in diameter.
Place on greased baking sheets. Cover with plastic wrap.
Freeze until firm. Transfer to plastic bag and freeze up to 4
Remove from freezer; place on ungreased baking sheets.
Cover; let stand at room temperature until fully thawed; about
2 1/2 hours. Let rise in warm place, free from draft, until
doubled in bulk, about 2 hours. Bake at 350 degree oven for
35 minutes and cool on wire rack.
Source: Judy Miller (from our military travels)




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