Caraway Rye Bread

• 2 pkg. active dry yeast
• 1/2 c. warm water
• 1/4 c. brown sugar
• 1/4 c. light molasses
• 1 Tbsp. salt
• 2 Tbsp. shortening
• 1 1/4 c. hot water
• 2 1/2 c. rye flour
• 3 Tbsp. caraway seed
• 2 1/2 c. all-purpose flour

1. Soften
2. yeast
3. in
4. warm
5. water (110u0b0).
6. In
7. large
8. bowl combine sugar, molasses, salt and shortening.
9. Add
10. hot
11. water and stir until sugar dissolves.
12. Cool to lukewarm. Stir in rye flour; beat well.
13. Add softened yeast and
14. caraway
15. seed;
16. mix well. Stir in the all-purpose flour to make
17. a
18. soft
19. dough. Knead on a well floured surface for 8 minutes.
20. Place dough in lightly greased bowl, turning once to
21. grease surface.
22. Cover; let
23. rise in
24. warm place until double (1
25. 1/4
26. hours).
27. Punch down. Turn out on lightly floured surface; divide
28. in
29. 2
30. portions.
31. Shape into 2 loaves and place in greased 8 1/2 x 4 1/2 x
32. 2
33. 1/2-inch loaf pans.
34. Cover and let rise
35. in
36. warm
37. place until double (1 hour). Bake at 350u0b0 about 25
38. to
39. 30 minutes. Brush with melted butter, if desired.
40. Cool on
41. rack.
42. Makes 2 loaves.

active dry yeast, warm water, brown sugar, light molasses, salt, shortening, water, rye flour, caraway seed, flour

Taken from www.cookbooks.com/Recipe-Details.aspx?id=657796 (may not work)