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1
Put warm water into glass measuring (1) cup and check temperature with thermometer.
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2
Sprinkle yeast into warm water and let stand.
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3
In another glass measuring cup (2 cup) place water and Crisco.
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4
Microwave to hot, to melt fat.
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5
In a large bowl, combine sugar, molasses, and salt.
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6
Pour the Crisco water into bowl. (I usually pour it into, over the bowl, the 1/4 measuring cup I had the sugar, then the molasses inches To get all of the goodies into the bowl!).
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7
Stir until sugar dissolves.
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8
Cool to lukewarm (85u00b0F It will probably cool to that as you dissolve the sugar, you just don't want to kill the yeast with too high a temp.).
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9
Stir in rye flour and beat well. (I use my electric hand mixer).
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10
Add yeast and caraway seed, and mix well.
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11
Stir in enough regular flour to make a soft dough.
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12
Cover with clean towel and let rest for 10 minutes.
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13
Generously sprinkle kneading surface with flour.
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14
Knead for 10 minutes.
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15
Place dough in lightly greased bowl and turn to coat all surfaces.
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16
Cover and let rise in warm draft free space, until doubled, about 2 hours.
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17
Punch down.
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18
Turn out onto lightly floured surface.
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19
Divide in two (I use a bread knife to slice the ball in half).
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20
Shape each piece into smooth ball, cover, and let rest 10 minutes (this is called proofing).
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21
Form each into two round loaves, and place on greased baking sheet.
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22
Cover and let rise in warm place (I put them in oven with the light on) until doubled again, about 1 1/2 hours.
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23
If you put them in oven to rise, make sure you take them out before lighting oven!
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24
Bake at 375u00b0F for about 30 minutes.
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25
If loaves are getting too brown, you may cover with foil near the end of baking.
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26
Brush tops, when done, with butter for a soft crust.
