Blue-Ribbon Rye Bread

• 1 package (1/4 ounce) active dry yeast
• 1 tablespoon sugar
• 2-1/4 cups warm water (110u0b0 to 115u0b0)
• 1/4 cup packed brown sugar
• 1/4 cup shortening
• 1/4 cup molasses
• 1 tablespoon caraway seeds
• 1 teaspoon salt
• 1 cup rye flour
• 3-1/2 to 4 cups all-purpose flour

1. In a large bowl, dissolve yeast and sugar in warm water. Stir in the brown sugar, shortening, molasses, caraway seeds and salt. Add rye flour and 1-3/4 cups all-purpose flour; beat until smooth. Stir in enough remaining all-purpose flour to form a soft dough.
2. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour.
3. Punch dough down; shape into three loaves. Place on greased
4. . Cover and let rise until doubled, about 1 hour.
5. Bake at 350u0b0 for 20-25 minutes or until golden brown. Remove from pans to wire racks to cool.

active dry yeast, sugar, warm water, brown sugar, shortening, molasses, caraway seeds, salt, rye flour, allpurpose

Taken from www.tasteofhome.com/recipes/blue-ribbon-rye-bread/ (may not work)