Trapp Family Lodge Light Rye Bread Recipe
Yield: 3 ServingsRecipe by luhu.jp
Ingredients:
-Yellow cornmeal,
1 Envelope: active dry yeast,
2 1/4 cup: Warm water, 105-115 degrees
4 cup: Bread flour,
2 cup: Dark rye flour,
1 tbsp: Caraway seed,
1 tbsp: Salt,
1 tbsp: Molasses,
1 tbsp: Vegetable oil,
Directions:
EGG WASH
1 egg 1/4 C. milk Pinch of salt
Lightly grease baking sheet & sprinkle liberally with cornmeal.
Dissolve yeast in water & let proof 10 minutes. Combine remaining
ingredients except Egg Wash in large bowl. Add yeast & mix
thoroughly. Transfer dough to generously floured board & knead 8-10
minutes, or until no longer sticky. Place dough in greased mixing
bowl & turn to coat entire surface. Cover & let rise in warm place
until doubled, 45 minutes to 1 hour. Punch dough down. Form into 3
loaves about 10" long & 3" across. Let rise on baking sheet 15-20
minutes. Preheat oven to 400 degrees. Place large shallow pan half
filled with water on lower rack. Combine ingredients for Egg Wash &
brush on loaves. Bake 20 minutes, then brush again with Wash &
continue baking 10 minutes, or until loaves are golden brown & sound
hollow when tapped.
from 5/80 Bon Appetit, R.S.V.P. section; credited to the Trapp Family
Lodge, Stowe, VT.
From The Cookie-Ladys Files From: Cookie-Lady In The September Cook
Source from luhu.jp
1 egg 1/4 C. milk Pinch of salt
Lightly grease baking sheet & sprinkle liberally with cornmeal.
Dissolve yeast in water & let proof 10 minutes. Combine remaining
ingredients except Egg Wash in large bowl. Add yeast & mix
thoroughly. Transfer dough to generously floured board & knead 8-10
minutes, or until no longer sticky. Place dough in greased mixing
bowl & turn to coat entire surface. Cover & let rise in warm place
until doubled, 45 minutes to 1 hour. Punch dough down. Form into 3
loaves about 10" long & 3" across. Let rise on baking sheet 15-20
minutes. Preheat oven to 400 degrees. Place large shallow pan half
filled with water on lower rack. Combine ingredients for Egg Wash &
brush on loaves. Bake 20 minutes, then brush again with Wash &
continue baking 10 minutes, or until loaves are golden brown & sound
hollow when tapped.
from 5/80 Bon Appetit, R.S.V.P. section; credited to the Trapp Family
Lodge, Stowe, VT.
From The Cookie-Ladys Files From: Cookie-Lady In The September Cook
Source from luhu.jp