Recipe by Toby Jermain
I can't remember where I got this recipe, but it makes a pretty good tasting bread. Cooking time includes rising time.
Top Review by meringue mama
This wasn't a batter bread at all. I ended up having to knead this by hand....my dough hook wouldn't even take up the dough for me. So, why give it as many as 4 stars? Because it tastes great and was pretty darned easy. It's a low rising loaf, might need to risings. However, I made it today for our potluck lunch and people raved about it. A good hearty bread for sandwiches.
- 1 package active dry yeast
- 1 1⁄2 cups warm water (110-115 degF)
- 1 teaspoon salt
- 1⁄4 teaspoon ascorbic acid, crystals (vitamin C) (optional)
- 2 1⁄2 cups unbleached flour, unsifted
- 2 -3 tablespoons butter or 2 -3 tablespoons bacon grease, softened,or melted and cooled
- 1 1⁄2 cups rye flour, unsifted
- 1 tablespoon caraway seed (optional)
Directions See How It's Made
- Dissolve yeast in warm water, and allow to set until foamy, about 10 minutes.
- Mix in remaining ingredients, and beat well until batter is smooth and elastic.
- Pour batter into a well greased 2 pound coffee can or a 2 quart casserole, and let rise for 1 hour.
- Bake in a preheated 350 degF oven for about 35-40 minutes or until loaf sounds hollow when tapped (190 degF internal temperature on an instant reading thermometer).