ROG BROD FOR BREAD MACHINE
1 cup tepid water (90 degrees F)
1/4 cup evaporated milk (not sweetened condensed milk)
1/4 cup molasses
2 1/2 tablespoons margarine, softened
1/2 cup rye flour
2 1/2 cups bread flour
1 teaspoon salt
1 teaspoon anise seed (optional)
2 1/4 teaspoons instant or bread machine yeast
Makes 4 mini-loaves, 8 slices per loaf
Grease four mini-loaf pans and set aside.
Put all ingredients in the bread pan of the automatic bread machine in the order given. Select the dough cycle. Check the dough after several minutes of mixing. If the dough looks too sticky, add more bread flour, 1 tablespoon at a time. If the dough looks too dry, add more water, 1 tablespoon at a time. After about 1 1/2 hours, the dough will have doubled in bulk.
Turn the dough onto a floured surface and divide into four portions. Form each portion into a small loaf and place in a prepared mini-loaf pan. Cover and let rise in a warm place 40 minutes, or until doubled in bulk.
Preheat the oven to 350 degrees F.
Bake the loaves 40 minutes or until an instant thermometer inserted in the center of a loaf reads 190 to 200 degrees F.
Source: Betty Ludwig, The Kansas City Star, Sept. 20, 2000 |