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Orange Rye Batter Bread

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Ingredients
  Active dry yeast 1⁄4 Ounce (1 Package)
  Warm water 1⁄2 Cup (8 tbs) (About 110 Degree F)
  Ground ginger 1⁄8 Teaspoon
  Sugar 1 Tablespoon
  Light molasses 3 Tablespoon
  Caraway seed 1 Teaspoon
  Salt 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
  Butter/Margarine 1 Tablespoon
Directions

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.

Recipe Summary

Cuisine: 
American
Method: 
Baked
Dish: 
Bread

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