RYE BATTER BREAD
This recipe came out of a new cookbook find. McCall's Home-Baked Breads. This book was published in 1972. It is a very easy bread to make. I like the no knead idea.
Provided by Laura Daszynicz
Categories Other Breads
Number Of Ingredients 9
Steps:
- 1. If possible check water temp. with a thermometer. Sprinkle yeast over water in large mixing bowl of electric mixer. Stirring until dissolved.
- 2. Add shortening, sugar, salt caraway seed, 1/2 cup rye flour, and 1 cup all-purpose flour. at medium speed beat 2 minutes.
- 3. Add remaining flours; beat 1 1/2 minutes, guiding batter into beater with rubber spatula. Cover with towel and let rise in warm place away from drafts, rise til doubled in bulk. about 30 minutes.
- 4. Grease 8x4x2 pan
- 5. with wooden spoon, beat batter 25 strokes. Spread evenly in prepared pan, using a buttered spatula smooth top. Cover with towel till doubled in bulk. About 40 minutes.
- 6. Meanwhile preheat oven to 375F.
- 7. Bake loaf 45-50 minutes, or until it sounds hollow when rapped with a knuckle. Remove from pan brush top with butter cool completely.
- 8. Makes 1 loaf.
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