Raisin Rye Bread Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

COUNTRY RAISIN RYE BREAD



Country Raisin Rye Bread image

"The recipe for this delicious bread came from my aunt," notes Carolyn Rose Sykora of Bloomer, Wisconsin. "I made just a few changes to it-and it's been a favorite ever since." The dark rustic loaves are moist and tender with a delicate rye and sweet molasses flavor.

Provided by Taste of Home

Time 1h5m

Yield 4 loaves (8 slices each).

Number Of Ingredients 10

2 cups whole wheat flour, divided
2 cups rye flour, divided
1 tablespoon active dry yeast
1 teaspoon salt
2 cups water
1/2 cup plus 1 teaspoon olive oil, divided
1/2 cup molasses
1/2 cup honey
2-1/2 to 2-3/4 cups all-purpose flour
1 cup raisins

Steps:

  • In a bowl, combine 1 cup whole wheat flour, 1 cup rye flour, yeast and salt. In a saucepan, heat water, 1/2 cup oil, molasses and honey to 120°-130°. Add to dry ingredients; stir just until moistened. Stir in remaining whole wheat and rye flours and enough all-purpose flour to form a medium stiff dough., Turn onto a floured surface; sprinkle with raisins. Knead until smooth and elastic, about 8-10 minutes. Grease a bowl with the remaining oil. Place dough in a bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1-1/2 hours., Punch dough down; turn onto a lightly floured surface. Divide into four pieces; shape each into a round loaf. Place 4 in. apart on two baking sheets coated with cooking spray. Cover and let rise until doubled, about 45 minutes. , Bake at 325° for 35-40 minutes or until golden brown.

Nutrition Facts : Calories 159 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 151mg sodium, Carbohydrate 29g carbohydrate, Fiber 3g fiber), Protein 3g protein.

RAISIN RYE BREAD



Raisin Rye Bread image

In Amite, Louisiana, Audrey Lanier relies on her bread machine to fix this moist dark brown loaf. Satisfying slices get plenty of flavor from aniseed, caraway and fennel, along with bursts of sweetness from the raisins.

Provided by Taste of Home

Time 3h10m

Yield 1 loaf (2 pounds, 16 servings).

Number Of Ingredients 15

1 cup warm 2% milk (70° to 80°)
1/4 cup water (70° to 80°)
1/4 cup canola oil
1/4 cup molasses
1/4 cup packed brown sugar
1-1/2 teaspoons salt
1 teaspoon grated orange zest
1/4 cup quick-cooking oats
3/4 cup rye flour
2-3/4 cups bread flour
2-1/4 teaspoons active dry yeast
1/2 cup raisins
1/2 teaspoon aniseed
1/2 teaspoon caraway seeds
1/4 teaspoon fennel seed, crushed

Steps:

  • In bread machine pan, place the first 11 ingredients in order suggested by manufacturer. Select basic bread setting. Choose light crust color and loaf size if available. , Bake according to bread machine directions (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed). , Just before the final kneading (your machine may audibly signal this), add the raisins, aniseed, caraway and fennel.

Nutrition Facts : Calories 172 calories, Fat 4g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 233mg sodium, Carbohydrate 31g carbohydrate (10g sugars, Fiber 2g fiber), Protein 4g protein.

RAISIN RYE BREAD



Raisin Rye Bread image

Categories     Bread     Breakfast     Brunch     Bake     Raisin     Spice     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 2 Loaves

Number Of Ingredients 16

2 cups milk
1/2 cup warm water (105°F. to 115°F.)
1/2 cup packed golden brown sugar
2 envelopes dry yeast
1/2 cup plus 1 tablespoon unsulfured (light) molasses
1/2 cup vegetable oil
2 teaspoons grated orange peel
1 1/2 teaspoons salt
2 1/2 cups rye flour*
1/2 cup old-fashioned oats
1 teaspoon caraway seeds, crushed
1/2 teaspoon fennel seeds, crushed
1/2 teaspoon aniseed, crushed
5 cups (about) bread flour
1 cup raisins
*Rye flour is sold at natural foods stores, specialty foods stores and some supermarkets.

Steps:

  • Bring milk to simmer in small saucepan. Cool to between 105°F. and 115°F. Stir warm water and sugar in large bowl until sugar dissolves. Sprinkle yeast over. Let stand until foamy, about 8 minutes. Mix in milk, 1/2 cup molasses, oil, orange peel and salt. Add rye flour, oats, caraway seeds, fennel seeds and aniseed and stir until well blended. Stir in 2 cups bread flour. Cover and let rest 15 minutes.
  • Gradually mix in enough remaining bread flour to form dough. Turn out dough onto floured surface. Knead until smooth and elastic, adding more flour if sticky, about 12 minutes. Knead in raisins. Oil large bowl. Add dough, turning to coat. Cover bowl with clean kitchen towel. Let rise in warm area until doubled, about 1 hour.
  • Oil two 9-inch-diameter cake pans. Line bottom of pans with parchment. Oil parchment. Coat pans and parchment with flour; shake out excess. Punch down dough. Turn out onto lightly oiled surface. Divide dough into 2 pieces. Shape each into 6-inch round loaf. Transfer loaves to prepared pans; flatten slightly. Cover with clean kitchen towel. Let rise in warm area until almost doubled and loaves have spread almost to edges of pans, about 45 minutes.
  • Preheat oven to 350°F. Bake loaves until tester inserted into center comes out clean, about 45 minutes or less Cool loaves in pans on racks 5 minutes. Remove loaves from pans. Brush tops with 1 tablespoon molasses. Cool completely on racks. (Can be made 1 day ahead. Wrap tightly; store at room temperature.)

RAISIN BREAD I



Raisin Bread I image

This is a raisin bread that does not need yeast. Easy for those who don't want all the fuss.

Provided by Carol

Categories     100+ Breakfast and Brunch Recipes     Breakfast Bread Recipes

Time 1h10m

Yield 12

Number Of Ingredients 10

3 cups all-purpose flour
½ cup white sugar
3 teaspoons baking powder
½ teaspoon baking soda
1 teaspoon salt
¾ teaspoon ground cinnamon
1 cup raisins
1 egg
¼ cup melted butter
1 cup milk

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease one 9x5x3 inch loaf pan.
  • In large bowl measure flour, sugar, baking powder, soda, salt, cinnamon, and raisins. Stir thoroughly. Make a well in center.
  • In small bowl beat egg until frothy. Mix in melted butter and milk. Pour into well. Stir just enough to moisten. Scrape into greased 9x5x3 inch loaf pan.
  • Bake in 350 degree F (175 degree C) oven for 1 hour. Serve plain or toasted with butter.

Nutrition Facts : Calories 233.1 calories, Carbohydrate 43.2 g, Cholesterol 27.3 mg, Fat 5 g, Fiber 1.4 g, Protein 4.8 g, SaturatedFat 2.9 g, Sodium 411.5 mg, Sugar 16.6 g

MOLASSES RAISIN RYE BREAD



Molasses Raisin Rye Bread image

Make and share this Molasses Raisin Rye Bread recipe from Food.com.

Provided by Potluck

Categories     Yeast Breads

Time 1h20m

Yield 3 loaves

Number Of Ingredients 12

2 (1/4 ounce) packages fast rising yeast
3 1/2 cups water
1 cup powdered milk
2 cups raisins
2 cups rye flour
1 cup oatmeal
1/4 cup honey
2 tablespoons caraway seeds
3 -4 cups white flour
1/2-3/4 cup molasses
1/2 cup oil
4 teaspoons salt

Steps:

  • Soak yeast in 1/2 c water 120 degrees.
  • Combine yeast,water,raisins,powdered milk,rye flour,honey and caraway seeds.
  • Add enough white flour,about 2 c to make batter for sponge.
  • Let rise until fluffy. Stir in molasses,oil an salt.
  • Add enough addition flour 1 c at a time to make a kneadable dough.
  • Divide dough into 3 parts.
  • Form into round loaves.Place on greased cookie sheets.Let rise uncovered,for 1 hour in warm place till double in bulk. Bake 375 for 10 minjutes,reduce heat 350 bake 30-35 minutes.
  • Cool on wire rack.If you prefer-.
  • You may flatten dough and roll tightly,seal ends.And place in greased 9x5 bread pans.

Nutrition Facts : Calories 1898.8, Fat 53.2, SaturatedFat 12.6, Cholesterol 41.4, Sodium 3305.8, Carbohydrate 328.4, Fiber 22.3, Sugar 129.4, Protein 40.6

More about "raisin rye bread recipes"

RAISIN RYE BREAD RECIPE - LIONEL VATINET | FOOD & WINE
raisin-rye-bread-recipe-lionel-vatinet-food-wine image
2021-02-13 Step 2. Transfer the dough to a lightly floured work surface and form into a ball. Set the dough in a well-floured bowl, cover with plastic and let …
From foodandwine.com
5/5 (383)
Category Rye Bread
Servings 8
Total Time 4 hrs
  • In a standing mixer fitted with a dough hook, combine both flours, the salt and the yeast. Turn the machine to medium low, add the water and mix until the flour is moistened, about 2 minutes, scraping down the side of the bowl with a rubber spatula as needed. Increase the speed to medium and knead until a soft dough forms, about 2 minutes longer. Add the raisins and knead just until evenly distributed.
  • Transfer the dough to a lightly floured work surface and form into a ball. Set the dough in a well-floured bowl, cover with plastic and let rise in a warm place until doubled in bulk, about 1 1/2 hours.
  • Preheat the oven to 450° and spray a 9-inch, enameled cast-iron casserole with vegetable cooking spray. Turn the dough out into the casserole. Cover with plastic wrap and let stand until the dough is doubled in bulk, about 1 hour.
  • Remove the plastic. Dust the top of the dough with all-purpose flour. Using a razor blade or sharp knife, make a shallow X in the top of the dough. Bake for about 35 minutes, until the loaf is risen, lightly golden on top and an instant-read thermometer inserted into the center of the loaf reads 200°. Tip the bread out onto a wire rack. Let the bread cool slightly before slicing and serving.


RAISIN RYE BREAD RECIPE - NYT COOKING
Transfer the dough to either the warmed baking sheet or stone in the oven. Pour 1 cup of hot water into the steam pan. Bake for 10 minutes, opening the door briefly to release steam. …
From cooking.nytimes.com
4/5 (9)
Total Time 15 hrs
Category Project, Appetizer
  • Several hours or the day before baking the bread, prepare the soaker and dough. For the soaker, combine the orange zest and juice, raisins, fennel seeds and 1/4 cup of water in a bowl. Cover and let sit for at least 1 hour before making the dough.
  • The next day, set the dough out at room temperature, give it another fold, and allow it to warm up for about 2 hours. This schedule may be adjusted to meet your needs. A long, cool fermentation will lead to more complex flavors, moister bread and longer shelf life, but the dough may be simply left out at room temperature for 4 to 5 hours and then shaped. Divide dough into 3 equal pieces, and shape into rounds or batards. Place in baskets or pans and let rise at room temperature for 1 to 2 hours.


SOURDOUGH CINNAMON RAISIN BREAD RECIPE - THE BREAD SHE BAKES
2020-05-13 Strain the raisins, but keep the raisin water. Add 100g of your sourdough and raisin water to your dry ingredients to form an evenly combined dough. Knead for 10 minutes. Place the dough back in the bowl, cover and leave to rest for 1 hour. Add the raisins and fold in until evenly distributed throughout the dough.
From thebreadshebakes.com


SOURDOUGH RAISIN BREAD - CHEF LINDSEY FARR
Preheat oven to 350°F. Turn dough onto lightly floured surface and knead into a ball. Place in a greased bowl, cover with plastic wrap and place in a warm place until the dough has doubled in size. Turn dough out onto a lightly floured surface and divide into 2, 790g portions. Preshape into a boule (round).
From cheflindseyfarr.com


RAISIN RYE BREAD RECIPE - THERESCIPES.INFO
Raisin Rye Bread Recipe: How to Make It - Taste of Home top www.tasteofhome.com. In bread machine pan, place the first 11 ingredients in order suggested by manufacturer. Select basic bread setting. Choose light crust color and loaf size if available. Bake according to bread machine directions (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or …
From therecipes.info


RAISIN BREAD WITH RED FIFE AND DARK RYE - JANIE'S MILL
2020-10-21 Chart. This raisin bread is fairly dark (thanks to the molasses) and dense (thanks to the 100% extraction Red Fife and Dark Rye). It is also sweet and moist due to the raisins, with a hint of sharpness from the starter discard. 250g sourdough starter (does not matter whether it is active or not). Whisk or sieve the flours together.
From janiesmill.com


RAISIN RYE BREAD RECIPE: HOW TO MAKE IT | TASTE OF HOME
In Amite, Louisiana, Audrey Lanier relies on her bread machine to fix this moist dark brown loaf. Satisfying slices get plenty of flavor from aniseed, caraway and fennel, along with bursts of sweetness from the raisins.
From stage.tasteofhome.com


RAISIN RYE BREAD RECIPE | RECIPE | BEST BREAD RECIPE, RYE BREAD, …
Jan 15, 2012 - Good News Lionel Vatinet developed this hearty bread-a good source of fiber-to satisfy his Eastern European customers. More Breads and Biscuit... Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, explore by touch or with swipe gestures. Log in . Sign up. Explore. Food …
From pinterest.ca


BEST RYE BREAD RECIPES - KING ARTHUR BAKING
The nutty flavor of our Organic Medium Rye Flour lends itself beautifully to breads of all sorts. When it’s time to make sandwich bread or you have a hankering for a crusty artisan boule, try rye. You’ll love its chewy texture and depth of flavor. We’ve gathered 12 of our favorite rye bread recipes to get you started on your scrumptious ...
From kingarthurbaking.com


RECIPE FOR HOMEMADE RAISIN BREAD - THE SPRUCE EATS
2021-07-28 In a large bowl, combine the raisins, warm milk, butter, sugar, and salt; stir to dissolve the sugar. Let the mixture cool to lukewarm. Stir 1 1/2 cups of the flour into the milk mixture and beat until smooth. Add the yeast mixture and the beaten eggs to the milk mixture and mix to blend well.
From thespruceeats.com


RYE BREAD | ALLRECIPES
Nothing smells better than home-baked bread--this is a hearty bread, great with mustard, corned beef, Swiss cheese, and sauerkraut. Winnipeg Rye Bread. 13. Swedish Limpa Rye Bread. 4. Wonderful dark bread. Montana Russian Black Bread. 2. Danish Rugbrod (Rye Bread) for the Bread Machine.
From allrecipes.com


NORTH SHORE RAISIN-RYE BREAD | MIDWEST LIVING
Step 1. In a small bowl, cover raisins with 1-1/2 cups boiling water. Let stand while preparing bread; drain well. In bowl, dissolve yeast in 1/2 cup warm water. Advertisement. Step 2. In a large mixing bowl, place shortening, brown sugar, molasses, and salt. Add 2 cups boiling water; stir until shortening is melted.
From midwestliving.com


RAISIN RYE BREAD RECIPE - BAKER RECIPES®
2008-10-11 molasses, oil, orange peel and salt. Add rye flour, oats, caraway seeds, fennel seeds and aniseed and stir until well blended. Stir in 2 cups bread flour. Cover and let rest 15 minutes. Gradually mix in enough remaining bread flour to form dough. Turn out dough onto floured surface. Knead until smooth and elastic, adding more flour if
From bakerrecipes.com


GRANDMA’S RAISIN BREAD - FLY-LOCAL
Add 3-1/2 cups flour, yeast mixture and eggs; beat with mixer at medium speed until smooth. Stir in raisins, if desired, and enough remaining flour to make a soft dough. Knead on lightly floured surface until smooth and elastic, about 10 minutes. Place dough in a greased bowl, turning to grease top. Cover and let rise in warm draft-free place ...
From fleischmannsyeast.com


RUSTIC APPLE-RYE BREAD | FOOD & WINE
Combine rye levain and 2 1/4 cups warm water in a large bowl. Stir well until levain is mostly dissolved. Add bread flour and rye flour; mix with hands until …
From foodandwine.com


RAISIN RYE SOURDOUGH SANDWICH BREAD RECIPE - THE BAKER'S GUIDE
2011-04-13 3.3 oz (3/4 cup, 92 grams) raisins. Procedure. Combine all the ingredients except for the raisins into a large bowl or the bowl of a stand mixer fitted with the dough hook. Knead the dough by hand for 10-12 minutes or by machine for 7-10, or until the dough becomes smooth and elastic and passes the windowpane test.
From thebakersguide.com


RAISIN RYE BREAD - RECIPES | COOKS.COM
Generously grease 2 (1 pound) ... whole wheat flour, rye flour, cornmeal, baking soda and salt. Add raisins, if desired.Toss to ... gentle boil. Steam bread 2 …
From cooks.com


RAISIN RYE BREAD RECIPE - SIMPLE CHINESE FOOD
1. Put all the ingredients except corn oil and raisins in the bread machine, knead the dough and add corn oil, continue to knead until the smooth expansion stage
From simplechinesefood.com


RYE BREAD WITH RAISINS AND ROSEMARY - BREAD EXPERIENCE
2009-01-25 Directions: Dissolve sugar and yeast in warm water in a large bowl, let stand 5 minutes. Stir in oil. Lightly spoon flours into dry measuring cups, level with a knife. Combine 2 cups bread flour, whole wheat flour, and next 5 ingredients in a bowl. Add flour mixture to yeast mixture. Turn dough out onto a lightly floured surface.
From breadexperience.com


OLD FRIENDS RAISIN BREAD – A NEW FAVORITE! – WEEKEND BAKERY
Making the final dough. Scoop the poolish of day 1 in the mixing bowl of your standing mixer. Add the flour, salt, yeast, olive oil, date syrup, the egg, speculaas spices and the optional vitamin C and most of the water. Let everything come together by first mixing slowly and gradually add the rest of the water.
From weekendbakery.com


RAISIN-ROSEMARY RYE BREAD RECIPE | MYRECIPES
Combine 2 cups bread flour, whole wheat flour, and the next 5 ingredients (whole wheat flour through pepper) in a bowl. Add flour mixture to yeast mixture. Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 10 minutes); add enough of remaining bread flour, 1 tablespoon at a time, to prevent dough from sticking to hands. Knead in raisins, walnuts, and …
From myrecipes.com


COUNTRY RAISIN RYE BREAD RECIPE: HOW TO MAKE IT - FOOD NEWS
Country raisin rye bread recipe. Preheat your grill to High. Place the bread (on doubled-up baking sheets) on the grill, and close the cover. Immediately reduce the heat to Medium (400°F), and allow the bread to bake for 25 minutes, or until it's well-browned. Reduce the heat to Low, and carefully place the bread directly on the grill.
From foodnewsnews.com


RAISIN & RYE BREAD RECIPE - RECIPEYUM
300ml water. Method. Mix the two flours, yeast, salt, raisins, and malt extract together. Gradually add the water to form a dough. Knead for ten minutes, and then leave to prove for two hours. Pre-heat oven to 200 ༠C/ 180 ༠C fan/375 ༠F/5 Gas. Score the bread and dust with flour. Bake in the oven. Categories.
From recipeyum.com.au


RYE RAISIN BREAD RECIPE - SIMPLE CHINESE FOOD
After the dough is rounded, put it back in the bucket of the bread machine, and perform a round at room temperature 6. About an hour and a half, the dough will ferment in place
From simplechinesefood.com


RAISIN-PECAN RYE BREAD - KING ARTHUR BAKING
Types of rye flour. Shape the dough into a slightly flattened ball and place it on a greased sheet pan, or into a bread baking bowl or greased 9" round cake pan. Cover the pan with a proof cover or some lightly greased plastic wrap. Let the loaf rise for about 90 minutes, until it's puffy. Preheat the oven to 350°F.
From kingarthurbaking.com


EASY TURMERIC-BASIL RYE BREAD RECIPE - THE SPRUCE EATS
2021-05-06 Mix in the milk, olive oil, vegetable shortening, sugar, and salt. Stir in 1 1/2 cups (200 grams) white flour, along with all of the rye flour. Add the basil and turmeric. Continue adding white flour 1/4 cup at a time and stirring it in until the dough follows your spoon around the bowl and it can be kneaded by hand (about 1/2 cup flour total ...
From thespruceeats.com


COUNTRY RAISIN RYE BREAD RECIPE: HOW TO MAKE IT | TASTE OF HOME
"The recipe for this delicious bread came from my aunt," notes Carolyn Rose Sykora of Bloomer, Wisconsin. "I made just a few changes to it—and it's been a favorite ever since." The dark rustic loaves are moist and tender with a delicate rye and sweet molasses flavor.
From stage.tasteofhome.com


RAISIN RYE BREAD RECIPE | EAT YOUR BOOKS
Raisin rye bread from Leiths Baking Bible by Susan Spaull and Fiona Burrell. Shopping List; Ingredients; Notes (1) Reviews (0) rye flour; cocoa powder; fresh yeast; strong white flour ...
From eatyourbooks.com


WALNUT RAISIN RYE BREAD - BAKERS JOURNAL
Directions. 1. Prepare sponge dough (starter) at least 18 hours prior to final dough stage. 2. Scale and add all ingredients into a mixing bowl except for the raisins and walnuts; mix for five minutes on low speed, six minutes on fast. 3. Add walnuts and raisins; mix on slow speed until they are well incorporated.
From bakersjournal.com


COCOA-RYE RAISIN BREAD - NOT DERBY PIE
2012-12-07 Preheat a large, covered pot in the oven. When the oven hits 475, use potholders to remove the pot (and uncover it) and then uncover the tea towel and carefully invert the bread into the pot. Cover the pot, transfer to the oven, and bake for 30 minutes. Then uncover the pot and bake another 15 minutes.
From notderbypie.com


3 STAGE 70% RYE BREAD WITH RAISINS - WEEKEND BAKERY
Preheat your oven at 225ºC / 435ºF. Make sure it is well heated when you put in the loaf. Stage 3 – Making the final dough and baking the bread. Take the dough from stage 2 and, in your mixing bowl, add the other ingredients, except the raisins, to form the final dough. Mix for 7 minutes.
From weekendbakery.com


RAISEN RYE BREAD - RECIPES | COOKS.COM
Generously grease 2 (1 pound) ... whole wheat flour, rye flour, cornmeal, baking soda and salt. Add raisins, if desired.Toss to ... gentle boil. Steam bread 2 …
From cooks.com


RAISIN RYE BREAD RECIPE - FOOD NEWS
This recipe can easily be adapted based on your preferences or just for variety: Cinnamon-Raisin Bread: Add 1 1/2 teaspoons of ground cinnamon along with the flour. Cranberry-Walnut Bread: Replace the raisins with dried cranberries or "craisins" and some chopped walnuts for a tasty treat that is especially appealing in the wintertime. Bread and honey […]
From foodnewsnews.com


NO KNEAD RAISIN BREAD - RED STAR® YEAST
Set aside. Add warm water and yeast to a stand mixer bowl; let sit 5 minutes. Add the shortening, eggs, and 1/2 of the flour mixture. Using a paddle attachment, beat 2 minutes on medium speed until smooth. Add the remaining flour mixture and raisins; mix on low speed until smooth, about 1 to 1 1/2 minutes. Scrape down batter from sides of bowl.
From redstaryeast.com


HONEY RAISIN RYE BREAD RECIPE - BAKERRECIPES.COM
What Makes This Honey Raisin Rye Bread Recipe Better? The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Honey Raisin Rye Bread. Ready to make this Honey Raisin Rye Bread Recipe? Let’s do it! Oh, before I forget…If you’re looking for recipes that are simple to follow, then …
From bakerrecipes.com


NO KNEAD RYE BREAD, EASY RYE BREAD RECIPE - JENNY CAN COOK
2016-04-08 When oven reaches 450° carefully, using oven gloves, lift the parchment paper and dough from the bowl and place gently into the hot pot. (parchment paper goes in the pot too) Cover and bake for 30 minutes. After 30 minutes, remove lid and parchment paper. Return, uncovered, to oven and bake about 10 more minutes.
From jennycancook.com


RYE BREAD - JO COOKS
2020-07-19 About 5 minutes. Rise: Spray a large mixing bowl with cooking spray. Place the dough in the bowl, spritz the top of the dough with oil, and cover with a clean kitchen towel. Let the dough rise in a warm, draft-free environment for 30-40 minutes, or until doubled in size. Preheat the oven to 425F.
From jocooks.com


Related Search