3 cups all-purpose flour (3 to 3 1/2 cups)
1/3 cup sugar
1 tablespoon grated orange peel
2 1/2 teaspoons salt
2 teaspoons fennel seed
2 packages Fleischmann's® Active Dry Yeast, * see note
1 cup beer or malt liquor
1/2 cup water
1/4 cup light molasses
2 tablespoons butter or margarine
2 1/2 cups medium rye flour
Molasses glaze
MOLASSES GLAZE
2 tablespoons molasses
2 tablespoons water
Servings: 24 / Yield: 4 Loaves
1. In large bowl mix 1 1/2 cups all-purpose flour, sugar, orange peel, salt, fennel seed and undissolved yeast.
2. Heat beer, water, molasses and butter to 125º to 130ºF; add to dry ingredients. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add 1/2 cup all-purpose flour; beat at high speed 2 minutes scraping bowl occasionally. Stir in rye flour and enough remaining all-purpose flour to make soft dough.
3. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Place in greased bowl, turning to grease top. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour.
4. Punch dough down; turn out onto lightly floured surface. Divide into 4 equal pieces. Roll each to 10 × 6-inches. Roll each up tightly from long side, as for jelly roll, tapering ends; pinch seams to seal. Place on greased baking sheets. Cover; let rise in warm, draft-free place until doubled in bulk, about 1 hour.
5. With sharp knife, make 3 diagonal cuts on top of each loaf; brush with molasses glaze. Bake at 375ºF for 15 minutes; brush loaves with glaze. Bake additional 10 minutes or until done. Remove loaves from oven and brush again with glaze. Cool on wire racks.
____________________
Molasses Glaze: Mix 2 tablespoons of molasses with 2 tablespoons of water until well blended.
Notes: *To save up to 50% rising time use Fleischmann's® Rapid Rise Yeast. Follow above directions except reduce first rising: cover kneaded dough and let rest on floured surface 10 minutes. Proceed with recipe.
1/3 cup sugar
1 tablespoon grated orange peel
2 1/2 teaspoons salt
2 teaspoons fennel seed
2 packages Fleischmann's® Active Dry Yeast, * see note
1 cup beer or malt liquor
1/2 cup water
1/4 cup light molasses
2 tablespoons butter or margarine
2 1/2 cups medium rye flour
Molasses glaze
MOLASSES GLAZE
2 tablespoons molasses
2 tablespoons water
Servings: 24 / Yield: 4 Loaves
1. In large bowl mix 1 1/2 cups all-purpose flour, sugar, orange peel, salt, fennel seed and undissolved yeast.
2. Heat beer, water, molasses and butter to 125º to 130ºF; add to dry ingredients. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add 1/2 cup all-purpose flour; beat at high speed 2 minutes scraping bowl occasionally. Stir in rye flour and enough remaining all-purpose flour to make soft dough.
3. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Place in greased bowl, turning to grease top. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour.
4. Punch dough down; turn out onto lightly floured surface. Divide into 4 equal pieces. Roll each to 10 × 6-inches. Roll each up tightly from long side, as for jelly roll, tapering ends; pinch seams to seal. Place on greased baking sheets. Cover; let rise in warm, draft-free place until doubled in bulk, about 1 hour.
5. With sharp knife, make 3 diagonal cuts on top of each loaf; brush with molasses glaze. Bake at 375ºF for 15 minutes; brush loaves with glaze. Bake additional 10 minutes or until done. Remove loaves from oven and brush again with glaze. Cool on wire racks.
____________________
Molasses Glaze: Mix 2 tablespoons of molasses with 2 tablespoons of water until well blended.
Notes: *To save up to 50% rising time use Fleischmann's® Rapid Rise Yeast. Follow above directions except reduce first rising: cover kneaded dough and let rest on floured surface 10 minutes. Proceed with recipe.