Trapp Family Lodge Light Rye Bread
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Trapp Family Lodge Light Rye Bread
  Bread    Rye  
Last updated 6/12/2012 1:27:11 AM. Recipe ID 61965. Report a problem with this recipe.
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      Title: Trapp family lodge light rye bread
 Categories: Breads, Rye, Gail beatro
      Yield: 3 Servings
 
           -Yellow cornmeal
      1    Envelope active dry yeast
  2 1/4 c  Warm water (105-115
           -degrees)
      4 c  Bread flour
      2 c  Dark rye flour
      1 tb Caraway seed
      1 tb Salt
      1 tb Molasses
      1 tb Vegetable oil
 
  EGG WASH
  
  1 egg 1/4 C. milk Pinch of salt
  
  Lightly grease baking sheet & sprinkle liberally with cornmeal.
  Dissolve yeast in water & let proof 10 minutes. Combine remaining
  ingredients except Egg Wash in large bowl. Add yeast & mix
  thoroughly. Transfer dough to generously floured board & knead 8-10
  minutes, or until no longer sticky. Place dough in greased mixing
  bowl & turn to coat entire surface. Cover & let rise in warm place
  until doubled, 45 minutes to 1 hour. Punch dough down. Form into 3
  loaves about 10" long & 3" across. Let rise on baking sheet 15-20
  minutes. Preheat oven to 400 degrees. Place large shallow pan half
  filled with water on lower rack. Combine ingredients for Egg Wash &
  brush on loaves. Bake 20 minutes, then brush again with Wash &
  continue baking 10 minutes, or until loaves are golden brown & sound
  hollow when tapped.
  




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Recipe ID 61965 (Apr 03, 2005)

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