Blue-Ribbon Rye Bread – a delicious recipe with active dry yeast, sugar, warm water, brown sugar, shortening, molasses. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
In a large bowl, dissolve yeast and sugar in warm water. Stir in the brown sugar, shortening, molasses, caraway seeds and salt. Add rye flour and 1-3/4 cups all-purpose flour; beat until smooth. Stir in enough remaining all-purpose flour to form a soft dough.
2
Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour.
3
Punch dough down; shape into three loaves. Place on greased
4
. Cover and let rise until doubled, about 1 hour.
5
Bake at 350u00b0 for 20-25 minutes or until golden brown. Remove from pans to wire racks to cool.
449
kcal
Calories
1
g
Fat
97
g
Carbs
11
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 10 ingredients. The key ingredients include: 1 package (1/4 ounce) active dry yeast, 1 tablespoon sugar, 2-1/4 cups warm water (110u00b0 to 115u00b0), 1/4 cup packed brown sugar, and more.
Yes, Blue-Ribbon Rye Bread falls under the General category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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