Rye Swirl Bread Food

RYE SWIRL BREAD

Steps:

• In a large bowl, combine 2 1/2 cups white flour, sugar, yeast and salt.
• Heat water, milk and butter till very warm.
• Add to dry ingredients and beat 2 minutes at medium speed, scraping bowl occasionally.
• Beat 2 minutes at high speed.
• Remove half of the batter to a separate bowl.
• Into one bowl, stir enough white flour to make a soft dough.
• Into the second bowl, stir molasses and enough rye flour to make a soft dough.
• Separately knead each dough till smooth, about 5 minutes.
• Cover each dough, let rest 10-20 minutes.
• Divide each dough in half; roll each into a 7 x 14 inch rectangle.
• Place one dark rectangle on top of each white rectangle.
• Roll up tightly, jelly-roll fasion; pinch seams to seal.
• Place loaves, seam side down, in two greased loaf pans (I used my baking stone).
• Cover, let rise 60 minutes (less if using rapid rise yeast).
• Bake at 375 for 25-35 minutes or till done.
• Remove from pans and cool on wire racks.

POLISH EASTER BREAKFAST

Steps:

• The day before brunch: Simmer kielbasa until cooked through; cool. Peel casings if desired and slice diagonally into 1/4" pieces. Bake ham if needed; cool and slice to 1/4" thickness, removing hard rind. Refrigerate prepared meats in covered container until Easter morning.
• Easter morning: Peel and slice boiled eggs. Peel horseradish root with a vegetable peeler and thinly slice, using peeler.
• Heat a large skillet over medium heat. Add kielbasa and horseradish to skillet when hot; allow to lightly brown, turning with a spatula as needed.
• Add ham and eggs to skillet when kielbasa is lightly browned. Cook until ham and eggs are heated through or until as brown as desired. Less browned will yield a more moist result, more browned will be dryer.

CHOCOLATE SWIRL BREAD

Steps:

• In a large mixing bowl combine 1 1/2 cups of the flour to yeast.
• In a sauce pan heat and stir the milk, sugar, butter and salt until warm (120 to 130) and butter almost melts. Add to flour mixture; mix well. Add eggs.
• Beat with an electric mixer on low speed for 30 seconds, scraping bowl constantly. Beat on high for 3 minute.
• Using spoon, stir in as much of the remaining flour as you can.
• Turn out onto a lightly floured surface. Knead in enough of the remaining flour to make a moderately soft dough that is smooth and elastic (3 to 5 min).
• Divide dough into 2 equal portions. Roll out both portions of dough separately to form two 14x10-inch rectangles.
• Reserve 2 tablespoons of the Heath Bits. Sprinkle remaining over dough rectangles.
• Starting from short side, roll up each one. Seal seams and edges. Line a baking sheet with foil, grease the foil. Transfer loaves to prepared baking sheet. Cover let rise until nearly double (25 to 30 min.).
• Bake at 375 for about 20 minute or until done. Remove to wire racks to cool.
• For icing; combine powdered sugar, water and vanilla. Spread over cooled loaves and sprinkle with reserved Heath Bits.

SWEET RYE BREAD

Steps:

• In a large bowl, dissolve yeast in 2 cups water; let stand for 15 minutes. Add milk, butter, sugar, corn syrup, molasses, salt and remaining water. Stir in rye flour. Gradually add enough all-purpose flour to form a soft dough. Turn onto a lightly floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down. Shape into four loaves; place in a greased 8x4-in. loaf pans. Cover and let rise until doubled, about 1 hour. Bake at 325° for 40-45 minutes. Remove from pans to cool on wire racks. Brush with melted butter.

COUNTRY SWIRL BREAD

Steps:

• DARK DOUGH: In a bowl, mix the sugar, salt, yeast and 1 cup all-purpose flour. Heat water, molasses, coffee and butter to 120°-130°; add to flour mixture. Beat with an electric mixer at medium. Add 3/4 cup rye flour and beat 2 minutes. Stir in 1/2 cup all-purpose flour and remaining rye flour. Knead for 6-8 minutes, working in the remaining all-purpose flour. Place dough in a greased bowl. Cover and let rise until doubled, about 2 hours., LIGHT DOUGH: In a bowl, combine salt, yeast, 1 cup whole wheat flour and 1/2 cup all-purpose flour. Set aside. Heat water, honey and butter to 120°-130°; add to flour mixture. Beat 2 minutes at medium, adding remaining whole wheat flour. Mix well. Stir in 1 cup all-purpose flour and oats. Knead, working in remaining flour if necessary. Place dough in a greased bowl and let rise until doubled, about 1 hour., Punch doughs down; let rest 15 minutes. Roll Light dough into a 16-in. x 9-in. rectangle. Roll Dark dough into a 16x8-in. rectangle and place on top of Light dough. Roll jell-roll style, beginning with long side. Pinch to seal. Place seam side down on greased baking sheet. Cover; let rise till doubled, 45-60 minutes. Bake 40 minutes at 350°. Cool on wire rack.

COUNTRY RAISIN RYE BREAD

Steps:

• In a bowl, combine 1 cup whole wheat flour, 1 cup rye flour, yeast and salt. In a saucepan, heat water, 1/2 cup oil, molasses and honey to 120°-130°. Add to dry ingredients; stir just until moistened. Stir in remaining whole wheat and rye flours and enough all-purpose flour to form a medium stiff dough., Turn onto a floured surface; sprinkle with raisins. Knead until smooth and elastic, about 8-10 minutes. Grease a bowl with the remaining oil. Place dough in a bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1-1/2 hours., Punch dough down; turn onto a lightly floured surface. Divide into four pieces; shape each into a round loaf. Place 4 in. apart on two baking sheets coated with cooking spray. Cover and let rise until doubled, about 45 minutes. , Bake at 325° for 35-40 minutes or until golden brown.