Caraway Rye Bread - cooking recipe

Ingredients

2 pkg. active dry yeast
1/2 c. warm water
1/4 c. brown sugar
1/4 c. light molasses
1 Tbsp. salt
2 Tbsp. shortening
1 1/4 c. hot water
2 1/2 c. rye flour
3 Tbsp. caraway seed
2 1/2 c. all-purpose flour

Preparation

Soften
yeast
in
warm
water (110\u00b0).
In
large
bowl combine sugar, molasses, salt and shortening.
Add
hot
water and stir until sugar dissolves.
Cool to lukewarm. Stir in rye flour; beat well.
Add softened yeast and
caraway
seed;
mix well. Stir in the all-purpose flour to make
a
soft
dough. Knead on a well floured surface for 8 minutes.
Place dough in lightly greased bowl, turning once to
grease surface.
Cover; let
rise in
warm place until double (1
1/4
hours).
Punch down. Turn out on lightly floured surface; divide
in
2
portions.
Shape into 2 loaves and place in greased 8 1/2 x 4 1/2 x
2
1/2-inch loaf pans.
Cover and let rise
in
warm
place until double (1 hour). Bake at 350\u00b0 about 25
to
30 minutes. Brush with melted butter, if desired.
Cool on
rack.
Makes 2 loaves.