RYE BREAD LOAVES 
You can freeze these brown-and-serve loaves individually, then use them as needed.

1 pkg. active dry yeast
1/4 c. warm water (110 to 115 degrees)
2 c. milk
2 tbsp. brown sugar
1 tbsp. butter
2 tsp. salt
1 3/4 c. rye flour
3 1/2 to 4 c. all-purpose flour
Melted butter

Soften yeast in warm water. In saucepan heat milk, brown sugar, butter, and salt just until warm (115 to 120 degrees) and butter is almost melted, stirring constantly. Turn into large mixing bowl. Stir in rye flour; beat well. Add softened yeast; stir until smooth. Stir in as much of the all-purpose flour as you can mix in with a spoon. Turn out onto lightly floured surface.

Knead in enough of the remaining flour to make a moderately stiff dough that is smooth and elastic (6 to 8 minutes total). Place in lightly greased bowl; turn once to grease surface. Cover; let rise in warm place until double (about 1 1/4 hours).

Punch dough down; divide into 8 portions. Cover; let rest 10 minutes. Shape each portion into a loaf; place in 8 greased 4 1/2 x 2 1/2 c 1 1/2 inch individual loaf pans. Cover; let rise in warm place until double, about 20 to 25 minutes. Bake loaves in 325 degree oven for 20 to 25 minutes. DO NOT BROWN. Remove from pan. Cool on wire rack. Wrap in moisture-vaporproof wrap. Seal, label, and freeze.

Before serving: Thaw at room temperature for 10 to 15 minutes. Unwrap; brush with melted butter. Place on baking sheet. Bake the bread in 375 degree oven for 12 to 15 minutes or until golden. Makes 8 loaves.

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