|
 |
|
ROUTE 66 ROUTE BEER RYE BREAD
32 ounces of Route 66 Root Beer (that's 4oz short of three bottles)
½ cup of lard or lard substitute
2 tablespoon salt
2/3 cup dark molasses
2 packages - yeast
½ cup warm water
3 cups rye bread flour, (unsifted)
7 cups white flour, (presifted)
Heat Route 66 Route Beer and lard until lard is melted
Add salt and molasses. Allow time to cool
Add yeast dissolved in warm water, 3 cups rye flour and 3 cups white flour
Beat until smooth (that means no lumps)
Keep adding and beating & adding & beating (are we being redundant here?) remainder of the white flour until you have added the full 7 cups of white flour
Place on mixing board and knead until smooth and can be handled easily
Place in greased bowl, cover bowl and set in warm place. Let rise until doubled
Knead down and let rise again
Divide in 4 portions and make into loaves. Let rise again and bake in 325-degree oven for approximately 40 minutes. (seems like a lot of rising goin' on here)
After serving this
no other rye bread will be allowed in your home
|
|
|
