Rye Bread
Clear Tote two-card handwritten recipe
From BETTY GEIST.
Yield: 4 LOAVES
Ingredients
- 5 cups rye flour
- ½ cup sugar
- 1 quart warm water
- ¾ cup molasses
- 3 tablespoons shortening (Crisco)
- 3 tablespoons salt
- 1 house hold yeast
- 10 cups white flour
Directions
- MAKE A SPONGE OF THE ABOVE - AND ADD ABOUT 10 CUPS FLOUR OR ENOUGH TO MAKE A STIFF DOUGH.
- KNEAD WELL, COVER, LET STAND IN A WARM PLACE - DOUGH DOUBLED IN BULK.
- KNEAD AGAIN, - PUT IN PANS, LET RISE
- BAKE ONE HOUR AT 350, MAKES 4 LOAVES
Timing: ONE HOUR
Temperature: WARM WATER; WARM PLACE; 350
Equipment: PANS; oven
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