SWEDISH BATTER BREAD

1 pkg. active dry yeast
1 1/4 cups warm water
2 Tablespoons honey or brown sugar
2 Tablespoons Wesson Oil or Wesson Buttery Flavor Oil
1 Tablespoons caraway seeds (optional)
2 teaspoons salt
1 cup rye flour
2 3/4 cups all-purpose flour, unsifted

In large mixing bowl sprinkle yeast over water; stir until dissolved. Add honey, Wesson, caraway seeds, salt, rye flour and 1 cup all-purpose flour; beat 2 minutes. Add remaining all-purpose flour; beat until smooth. Let rise, covered, in warm place until doubled, about 30 minutes.

Stir down; beat 25 strokes. Turn into oiled 9x5x3-inch loaf pan. Let rise, loosely covered, in warm place until batter reaches top of pan, about 40 minutes.

Bake at 375 degrees F for 45 to 50 minutes.

Makes 1 loaf
From: Recipelink.com
Source: Recipe booklet: Cook's Tour, Wesson Oil, Hunt-Wesson, not dated (looks to be 1960's or '70's