Rye bread

Yield: 4 Servings

Ingredients:

2 Yeast; Active Dry
1/2 c Warm Water(110-120 degrees)
1 1/2 Cup Milk; Lukewarm
2 tb B Sugar
1 ts Salt
1/2 c Molasses
2 tb B Butter
3 1/4 Cup Rye Flour; Unsifted
2 1/2 Cup Bread Flour; Unsifted

Instructions:

Orig- Servings: 12 Dissolve yeast in warm water. In a large bowl combine milk sugar and salt. Use a mixer to beat in molasses butter yeast mixture and 1 cup of rye flour. Use a wooden spoon to mix in the remaining rye flour. Add white flour by stirring until the dough is stiff enough to knead. Knead 5 to 10 minutes adding flour as needed. If the dough sticks to your hands or the board add more flour. Cover dough and let rise 1 1 1/2 hours or until double. Punch down dough and divide to form 2 round loaves. Let loaves rise on a greased baking sheet until double about 1 1/2 hours. Preheat oven to 375 degrees F. Bake for 30 to 35 minutes. Makes 2 round loaves.