1 cup Warm Water (110-F Degrees)
1 tsp. Granulated Sugar
1 Tbsp. Active Dry Yeast
1 1/2 cups Buttermilk
1/4 cup Butter or Margarine, melted
1/4 cup Brown Sugar, firmly packed
2 tsp. Salt
2 cups Rye Flour
4 to 6 cups Unbleached White Flour
Instructions:
In a small mixing bowl, combine warm water, sugar, and yeast and let
proof for 10
minutes. In a large mixing bowl, combine buttermilk, melted butter or
margarine,
brown sugar, salt, and yeast mixture. Add sifted rye flour and combine
thoroughly.
Add sifted white flour until dough is stiff enough to be turned onto
floured board.
Knead for 10 minutes, then place bread dough in a greased bowl and turn
to coat both
sides. Cover and let rise until doubled. (Usually takes about an hour.)
Punch the dough down, and form into 2 round or oblong loaves on a
cookie sheet.
Let rise until doubled again.
Bake in a pre-heated 400-F degree oven for 25 minutes. Makes 2 loaves.
Kitchen Staff Tips: Is it done yet? Are you sure? There are two methods
for testing the
doneness of yeast breads. One method is to check the color of the
bread. It should be
evenly browned. Consider this a simple, visual check. The second method
is an audible
test. Knock on the bottom of the loaf with your knuckles. The loaf
should sound hollow
when done. If it does not, return the bread to the pan and continue
baking.
