SWEDISH RYE BREAD
This recipe came from my mother, and it's long been a family favorite. You can make a meal of it with soup and a salad.
Provided by Taste of Home
Time 55m
Yield 4 loaves (8 slices each).
Number Of Ingredients 9
Steps:
- In a bowl, dissolve yeast in 1/4 cup water. Add sugar, molasses, shortening, salt and remaining water; stir well. Add rye flour; beat until smooth. Add enough all-purpose flour to form a soft dough. , Turn onto a 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 1-1/2 hours. Punch dough down. , Shape into 4 round loaves. Place on greased baking sheets. Cover and let rise until doubled, 45-60 minutes. Bake at 350° until golden brown, 30-35 minutes. Brush with butter.
Nutrition Facts : Calories 109 calories, Fat 2g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 155mg sodium, Carbohydrate 21g carbohydrate (4g sugars, Fiber 1g fiber), Protein 2g protein.
SWEET ORANGE RYE BREAD
A nice, sweet rye bread for those who don't think they like rye bread. Wonderful with honey butter, with a cheese fondue, or ham sandwiches.
Provided by LuAnn_Mason
Categories Yeast Breads
Time 3h45m
Yield 2 loaves, 24 serving(s)
Number Of Ingredients 13
Steps:
- Combine orange juice, orange peel, buttermilk, molasses and margarine in microwave safe container and microwave until hot, approximately 2 minutes or until it reaches about 120 degrees. Margarine need not melt completely, and mixture will look curdled and pretty unappetizing. That's okay.
- In large mixer bowl, combine rye and all purpose flours, salt, seeds, dough enhancer, salt and yeast. Pour in hot liquid and combine. Knead by hand or by machine until smooth and elastic, approximately ten minutes.
- Grease and let rise in covered bowl until doubled in bulk, approximately 1 to 1 1/2 hours. This dough is very dense and takes awhile to rise. Punch down and allow to rise a second time, 45 to 60 minutes. Shape into rolls, loaf pans, or free form loaves.
- Preheat oven to 375 and allow dough to rise 30 to 45 minutes, depending on size of loaf. Rolls will rise in 25-30 minutes, loaves will take longer.
- Bake at 375 for 30 minutes for rolls, or 45-50 minutes for loaves.
SWEET ORANGE BREAD
Make and share this Sweet Orange Bread recipe from Food.com.
Provided by ChipotleChick
Categories Yeast Breads
Time 2h5m
Yield 12 slices, 6-12 serving(s)
Number Of Ingredients 12
Steps:
- Put ingredients in bread machine according to bread machine manufacturer reccomendations.
- Use sweet or basic/white cycle with medium or white crust.
- Remove from loaf pan and cool on wire rack when done.
- Make glaze: Mix ingredients until smooth and thin enough to drizzle.
- Drizzle over cooled loaf.
Nutrition Facts : Calories 333.9, Fat 5.5, SaturatedFat 2.8, Cholesterol 63, Sodium 534.5, Carbohydrate 60.9, Fiber 2, Sugar 12.8, Protein 9.4
DANISH SPICED RYE BREAD (SIGTEBROD)
This is a traditional Danish rye bread made easy with the use of a bread machine. (It can be made using traditional methods, of course.) The bread is highly spiced so makes a perfect accompaniment for Danish open faced sandwiches (smorebrod) and is usually seen served on a Christmas holiday table. Perfect for those people who like a spiced twist to their daily bread.
Provided by WOLSELEY
Categories 100+ Breakfast and Brunch Recipes Breakfast Bread Recipes
Time 3h25m
Yield 16
Number Of Ingredients 16
Steps:
- Heat milk in a medium saucepan until scalding and small bubbles are forming around the edges, but just before the milk reaches a boil. Remove pan from heat and stir in the water, butter, molasses, sugar, orange zest, anise seed, caraway seed, cardamom and salt; allow to step and cool 30 minutes at room temperature.
- In a bread maker, stir the yeast into the warm water and let sit for 5 minutes. Pour the cooled milk and spice mixture into the bread machine with the yeast mixture. Add the flour to the bread machine. Run the bread machine on the dough cycle.
- Grease two 9x5 inch loaf pans. When the dough cycle is complete, remove the dough from the machine, divide in half, form into 2 loaves, and place in the prepared loaf pans. Cover and allow to rise for 30 minutes, or until your finger leaves a small dent when you poke the loaves.
- Preheat oven to 375 degrees F (190 degrees C).
- Bake the loaves until they sound hollow when tapped on the bottom, 35 to 40 minutes. Brush the hot loaves with melted butter; cool before serving.
Nutrition Facts : Calories 287.1 calories, Carbohydrate 53.5 g, Cholesterol 12.7 mg, Fat 5.5 g, Fiber 3.6 g, Protein 6.4 g, SaturatedFat 3 g, Sodium 188.7 mg, Sugar 10.8 g
SWEET RYE BREAD
This bread has a slightly sweet flavor for a nice change of pace from the traditional rye. It's also wonderful toasted.
Provided by Taste of Home
Time 1h
Yield 4 loaves.
Number Of Ingredients 11
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.
Nutrition Facts : Calories 115 calories, Fat 2g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 77mg sodium, Carbohydrate 22g carbohydrate (4g sugars, Fiber 1g fiber), Protein 2g protein.
ROSEMARY ORANGE BREAD
Meet the Cook: Of all the herbs, rosemary is my favorite. This bread goes great with a roast, chicken or pasta with red sauce. It's especially festive to serve at holiday time. My husband and I have three young children - ages 6, 3 and 1. -Deidre Fallavollita, Vienna, Virginia
Provided by Taste of Home
Time 1h5m
Yield 1 loaf (16 pieces).
Number Of Ingredients 11
Steps:
- In a large bowl, dissolve yeast in warm water. Add orange juice, honey, oil, rosemary, salt, orange zest and 2 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough. , Turn onto a 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. Roll into a 15x1-in. rectangle. Starting at a short end, roll up jelly-roll style. Pinch edges to seal and shape into an oval. Place seam side down on a greased baking sheet. Cover and let rise until nearly doubled, about 30 minutes., Bake at 375° for 20 minutes. Whisk egg white; brush over loaf. Place small sprigs of rosemary and peppercorns on top if desired. Bake 25 minutes longer or until browned. Remove from pan to wire rack to cool.
Nutrition Facts : Calories 130 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 299mg sodium, Carbohydrate 26g carbohydrate (4g sugars, Fiber 1g fiber), Protein 3g protein.
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- Pour the orange juice over the currants and let them soak while you measure out the remaining ingredients.
- In a large mixing bowl, combine the water, beer, molasses, yeast, orange zest, butter, salt, ginger, and seeds. Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. Add the rye flour and mix thoroughly. Pour the orange juice from the soaked currants into the mixture, keeping the currants aside for the moment. Add the all-purpose flour 1 cup at a time, mixing until the dough absorbs the flour thoroughly. If you’re mixing by hand, set 1/2 cup of flour aside to use to flour your board and your hands as you knead. Mix in the currants.
- Deflate the dough, shape it into a ball, and place it in a greased 8" round cake pan. Tent the loaf with greased plastic or your favorite reusable wrap, leaving plenty of rising room. Let it rise it for 45 minutes to 1 hour, until it's puffy but not quite doubled. Toward the end of the rising time, preheat the oven to 375°F.
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- Combine all of the ingredients — by hand, mixer or bread machine — and knead until the dough is smooth and satiny., Transfer the dough to a lightly greased bowl, cover the bowl with lightly greased plastic wrap, and allow the dough to rise for 1 hour.
- It'll become somewhat puffy, but probably won't double in bulk., Shape the dough into a ball, flatten it slightly, and place it on a lightly greased or parchment-lined baking sheet.
- Cover with a dough rising cover or lightly greased plastic wrap, and allow it to rise for 1 1/4 to 1 1/2 hours, or until it's puffed up noticeably., Bake the limpa in a preheated 350°F oven for 35 minutes, tenting it with aluminum foil for the final 10 minutes if it appears to be browning too fast., Wrap and store at room temperature for up to a week, or freeze for up to 3 months.
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