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    Source of Recipe

    Beatrice Ojkanagas

    List of Ingredients

    14 ounces active dry yeast -- 1 package
    1/4 cup warm water -- 110 degrees F
    2 cups milk -- scalded and cooled
    1/2 cup dark molasses
    1/2 cup vegetable oil
    1/2 cup brown sugar -- packed
    1 1/2 teaspoons salt
    1 1/2 teaspoons caraway seeds
    1 1/2 teaspoons fennel seeds
    1 1/2 teaspoons anise seeds
    grated orange peel -- from 1 orange
    1 1/2 cups rye flour -- stirred
    5 cups flour -- up to 6 cups total, can use all-purpose or bread flour

    In a large mixing bowl, stir yeast into warm water; let stand 5 minutes to soften. Stir in milk, molasses, vegetable oil, brown sugar and salt. Crush caraway seeds, fennel sees, and anise seeds in a mortar and pestle, or pour into a plastic bag and pound with a hammer. Add crushed seeds, orange peel, and rye flour to yeast mixture. Beat until smooth. Add 1 cup at a time, beat in enough all-purpose or bread flour to make a stiff dough. Turn out onto a lightly floured board. Cover with a dry cloth; let stand 5 to 15 minutes. Wash and grease bowl; set aside. Grease 2 round 8 or 9-inch cake pans (I have also placed the rounded bread dough onto a baking sheet to rise and bake as freeform loaves). Set greased pans aside. Add flour as necessary, knead dough until smooth, about 10 minutes. Place in greased bowl, turning to grease all sides. Cover and let rise in a warm place until doubled in bulk, 1 to 1 1/2 hours. Punch down dough and divide in half. Shape each half into a round loaf. Place in greased cake pans or place freeform onto baking sheet as mentioned previously. Cover and let rise again for another hour until doubled. Bake at 375 degrees F for 35 minutes or until loaves sound hollow when tapped. Let cool on wire racks. Makes 2 loaves.





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