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Swedish Limpa Bread | |
| 920 | Bread/Rolls |
| Ingredients: | |
| 2 pkg. active dry yeast 1 1/2 cups warm water (105-115 degree) 1/4 cup molasses 1/3 cup sugar 1 tbs. salt | 2 tbs. shortening 1 2/1 cups medium rye flour 2 1/4 to 2 3/4 cups corn meal grated peel of 1 to 2 oranges or 1 tsp. anise seed |
| Instructions: | |
| In mixing bowl, dissolve yeast in warm water. Stir in molasses, sugar, salt, shortening, orange peel and rye flour. Beat until smooth. Mix in enough white flour to make dough easy to handle. Turn dough onto lightly floured board. Cover; let rest 10 to 15 minutes. Knead until smooth, about 5 minutes. Place in greased bowl; turn greased side up. Cover; let rise in warm place until double, about 1 hour. Punch down dough; round up, cover and let rise until double, about 40 minutes. Grease baking sheet; sprinkle with corn meal. Punch down dough; divide in half. Shape each half into round, slightly flat loaf. Place loaves in opposite corners of baking sheet. Cover; let rise 1 hour. Heat oven to 375 degree. Bake 30-35 minutes. Makes 2 loaves. Comments: if using self-rising flour, omit salt. | |
| Submitted by: Creative Cooking USA | |
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