Orange Rye Batter Bread
|Active dry yeast||1⁄4 Ounce (1 Package)|
|Warm water||1⁄2 Cup (8 tbs) (About 110 Degree F)|
|Ground ginger||1⁄8 Teaspoon|
|Light molasses||3 Tablespoon|
|Caraway seed||1 Teaspoon|
|Grated orange peel||1 Tablespoon|
|Salad oil||2 Tablespoon|
|Evaporated milk||13 Ounce (1 Large Can)|
|Rye flour||1 1⁄2 Cup (24 tbs), unsifted|
|All purpose flour||3 Cup (48 tbs), unsifted|
In a large bowl, dissolve yeast in water; blend in ginger and sugar.
Let stand in a warm place until bubbly (about 15 minutes).
Stir in molasses, caraway seed, salt, orange peel, oil, and milk.
Add flours, 1 cup at a time, beating well after each addition until batter is smooth.
Batter will be very stiff, but too sticky to knead.
Spoon batter into a well-greased 2-pound coffee can, or divide in half and place in 2 well-greased 1-pound coffee cans.
Cover with greased plastic lids.
Freeze if you wish.
Let rise in a warm place just until batter pushes up against can lids (40 to 45 minutes for 1-pound cans, 55 to 60 minutes for a 2-pound can).
If frozen, follow rising directions given in Rich White Batter Bread recipe.
Bake in a 350° oven for about 45 minutes for 1-pound cans, about 60 minutes for 2-pound can.
Brush tops lightly with butter.
Let cool in cans on a rack for 10 minutes; then loosen crust around edge of can with a thin knife, slide bread from can, and let cool in an upright position on rack.