"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Freezer Rye Bread Recipe

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This recipe for Freezer Rye Bread, by , is from Aelred and Rita Wagner Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Rita Wagner
Added: Friday, June 2, 2006

Category:
Category:

Ingredients:  
Ingredients:  
4 cups white flour (approximately)
2 cups rye flour
2 packages yeast
1 tablespoon caraway seeds (optional)
1 tablespoon salt
1/4 cup margarine, softened
2 cups very warm water (120 - 130 degrees)
1/3 cup molasses

Directions:
Directions:
Combine flour. In a large bowl thoroughly mix 2 cups flour mixture, salt, caraway seeds and undissolved yeast. Add margarine. Gradually add warm water and molasses to dry ingredients and beat 2 minutes at medium speed with electric mixer. Add 3/4 cup flour mixture. Beat at high speed 2 minutes. Stir in enough additional flour mixture to make a stiff dough. Turn out onto lightly floured board: knead until smooth and elastic, about 8 to 10 minutes.
Divide dough in half. Form each half into a smooth round ball. Flatten each ball into a mound, 7 inches in diameter. Place on greased baking sheets. Cover with plastic wrap. Freeze until firm. Transfer to plastic bags. Freeze up to 4 weeks. Remove from freezer: place on ungreased baking sheets. Cover let stand at room temperature until fully thawed, about 2 hours and 15 minutes. Let rise in warm place, free from draft, until double in bulk about 2 hours.
Bake at 350 about 35 minutes.
To bake without freezing: after shaping, let dough rise in warm place, free from draft until doubled in bulk. Bake as above (unfrozen dough will rise faster than frozen dough)

Number Of Servings:
Number Of Servings:
12

 

 

 

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