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Last updated 6/12/2012 1:27:30 AM. Recipe ID 62411. Report a problem with this recipe.
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      Title: Limpa
 Categories: Breads, Swedish
      Yield: 2 Loaves
      1 pk Yeast, dry
      1 ts Sugar, granulated
    1/2 c  ;Water, warm (100 F.)
      2 c  Beer; heated to lukewarm
    1/2 c  Honey; to 1/2 cup
      2 tb Butter; melted
      2 ts Salt
      1 ts Cardamom, ground (opt)
      1 tb Caraway seeds; crushed, or
    3/4 ts Aniseed; crushed
      2 tb Orange peel, fresh or
           -candied; chopped
  2 1/2 c  Flour, rye
      3 c  Flour, unbleached
  Dissolve the yeast and sugar in the water in a large bowl and proof
  for five minutes.  Combine the beer, the honey (adjust for how sweet
  you like your bread) butter, and salt, and stir well. Add to the
  yeast mixture. Add the spices and orange peel.  Mix the flours, then
  add three cups of this mixture to the liquid and beat briskly. Cover
  with a tea towel, and let rise in a warm, dark place for about an
  hour. Stir down and add enough of the remaining flour to make a
  pretty stiff but still sticky dough. Turn out on a very well-floured
  board, and work the dough until it is smooth and elastic.  Add more
  flour to the board as needed. While the dough will not lose its
  tackiness completely it will smooth out a lot. Shape it into a ball,
  oil the surface, and place in an oiled bowl. Cover with the tea towel
  again and let rise a second time, about one hour. Punch down, shape
  into two balls, and put on a greased baking sheet sprinkled with
  cornmeal. Brush with melted butter, cover loosely with waxed paper,
  and refrigerate for three hours. Remove from the fridge and let sit
  on the counter, uncovered, for ten to fifteen minutes. Bake in a 375
  F. oven until the bread sounds hollow when tapped on the bottom;
  about 40 to 45 minutes. Cool before slicing.
                               adapted from *Beard on Bread*

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Recipe ID 62411 (Apr 03, 2005)

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