Recipe - Outback Bread

WALDINE VAN GEFFEN
VGHC42A
3 pack Dry yeast
One half cup Warm water
1 tablespoon Sugar
1 cup Warm water
One half cup Dark molasses
1 tablespoon Salt
2 tablespoon Oil
2 cup Rye flour
2 One half cup Allpurpose flour; (2 One half to
3)

Soften yeast in One half cup warm water. Stir in sugar. Let stand 6 minutes or
till bubbly. Meanwhile in large mixing bowl combine 1 cup warm water with
molasses, salt, oil and rye flour. Beat to smooth batter. Then work in
allpurpose flour till dough is smooth and no longer sticky, very pliable
and elastic. Knead a few minutes. Let rise till doubled in greased bowl.
Punch down. Shape into 2 large round loaves placed a few inches apart on
greased and cornmeal dusted cookie sheet or fill 6 mini foil loaf pans,
greased and dusted in cornmeal, with the dough, dividing it evenly between
these little pans. Either way let loaves rise till doubled in warm place.
Bake large loaves 375~ about 30 minutes or till crust makes hollow sound
when tapped with knuckles. For tiny loaves place pans on dry ungreased
cookie sheets, a few inches apart. When doubled in size, bake at 375~ for
20 minutes or till crust makes that hollow sound when tapped. Bread freezes
beautifully. Source: Gloria Pitzer's Restaurant Recipe Secrets. MM Waldine
Van Geffen vghc42a.

Posted to MCRecipe Digest V1 #750 by hister@juno.com (Iris E. Dunaway) on
Aug 19, 1997