Blue Ribbon Rye Bread Food

BLUE-RIBBON RYE BREAD

Steps:

• 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., 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., Punch dough down; shape into three loaves. Place on greased baking sheets. Cover and let rise until doubled, about 1 hour., Bake at 350° for 20-25 minutes or until golden brown. Remove from pans to wire racks to cool.

HOMEMADE RYE BREAD

Steps:

• Combine the yeast, sugar, melted butter, egg, and milk in the bowl of an electric mixer fitted with a dough hook. Beat on low speed for 1 minute. Add the salt, rye flour, all-purpose flour, and caraway seeds. Beat at low speed until all of the flour is incorporated, about 1 minute. Then, beat at medium speed until the mixture forms a ball, leaves the sides of the bowl and climbs up the dough hook. Remove the dough from the bowl. Using your hands, form the dough into a smooth ball. Lightly oil a bowl. Place the dough in the bowl and turn it to oil all sides. Cover with plastic wrap and set aside in a warm, draft-free place until it doubles in size, about 1 hour.
• Preheat the oven to 350 degrees F and lightly grease a 5 1/2 by 9-inch baking pan.
• Remove the dough from the bowl and invert onto a lightly floured surface. Gently knead the dough several times. Tuck and roll so that any seams disappear into the dough and place in the prepared baking pan. Cover with plastic wrap and set aside in a warm, draft-free place until it doubles in size, about 1 hour. Use a pastry brush to brush the egg lightly over the top of the dough. Bake until lightly brown, about 45 minutes. Remove from the oven and cool on a rack.

SWEDISH RYE BREAD

Steps:

• Put warm water into glass measuring (1) cup and check temperature with thermometer.
• Sprinkle yeast into warm water and let stand.
• In another glass measuring cup (2 cup) place water and Crisco.
• Microwave to hot, to melt fat.
• In a large bowl, combine sugar, molasses, and salt.
• 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!).
• Stir until sugar dissolves.
• Cool to lukewarm (85°F 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.).
• Stir in rye flour and beat well. (I use my electric hand mixer).
• Add yeast and caraway seed, and mix well.
• Stir in enough regular flour to make a soft dough.
• Cover with clean towel and let rest for 10 minutes.
• Generously sprinkle kneading surface with flour.
• Knead for 10 minutes.
• Place dough in lightly greased bowl and turn to coat all surfaces.
• Cover and let rise in warm draft free space, until doubled, about 2 hours.
• Punch down.
• Turn out onto lightly floured surface.
• Divide in two (I use a bread knife to slice the ball in half).
• Shape each piece into smooth ball, cover, and let rest 10 minutes (this is called proofing).
• Form each into two round loaves, and place on greased baking sheet.
• Cover and let rise in warm place (I put them in oven with the light on) until doubled again, about 1 1/2 hours.
• If you put them in oven to rise, make sure you take them out before lighting oven!
• Bake at 375°F for about 30 minutes.
• If loaves are getting too brown, you may cover with foil near the end of baking.
• Brush tops, when done, with butter for a soft crust.

MOTHER'S SON RUEBEN

Steps:

• Preheat a grill. Butter 2 slices of rye bread. Place the bread, buttered side down, on the grill and cook until bread is toasted. Place corned beef on the grill and top with sauerkraut and swiss cheese. Steam all together on the grill. Then when your bread is good and grilled, assemble together. Serve it with Russian Dressing and deli mustard.

BLUE RIBBON BREAD MACHINE BREAD

Steps:

• Place the water into the bread pan. Spoon in honey then the yeast over the water; allow the yeast to foam for 10 minutes.
• Add oil, butter. Add in flour and salt. Select the dough setting and press start. Remove from machine; cover and let rest 10 minutes.
• Shape into loaves or a boule or a batard; cover with cloth. Place in oven that was turned on to 200* and turned off. Leave the door open first 5 minutes. Let rise 25 minutes.
• Remove from oven and set it to 400*; slash you loaves 2-3 times. When ready place bread inside for 10 minutes; reduce to 350* for 20 minutes. Spray with water a couple of time at beginning of baking. Instant thermometer reads 200*, it's done.

BLUE RIBBON WHITE BREAD

Steps:

• In a small bowl, dissolve yeast and sugar in 1/2 cup warm water. Let stand until creamy, about 10 minutes.
• In a large bowl, combine the yeast mixture with the evaporated milk, 1/4 cup water, shortening, honey, salt and 2 cups flour. Stir well to combine. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
• Punch dough down and divide in half. Roll out each half and roll into loaf shapes, sealing seams by pinching. Place in buttered 9x5 inch bread pans. Butter the tops of each loaf with melted butter; cover loosely with plastic wrap. Let rise in warm area until doubled, about 30 minutes.
• Place a small pan of hot water on the bottom shelf of the oven. Preheat oven to 375 degrees F (190 degrees C).
• Uncover loaves and bake until tops are golden brown, about 25 to 35 minutes. Brush butter onto crusts while warm. Slice when cool.