Recipe: Holiday Rye Bread with Molasses Glaze

HOLIDAY RYE BREAD

"To accompany your meat or dip tray, Holiday Rye Bread is a hearty rye bread with a subtle hint of orange and a molasses glaze. This recipe makes four small loaves, which can be cut into thin slices, perfect for finger sandwiches."

3 to 3 1/2 cups all-purpose flour, divided use
2 1/2 cups medium rye flour
1/3 cup sugar
2 packages Fleischmann's RapidRise Yeast
2 1/2 teaspoons salt
1 tablespoon grated orange peel
2 teaspoons fennel seed
1 cup beer or malt liquor
1/2 cup water
1/4 cup light molasses
2 tablespoons butter or margarine
Molasses Glaze (recipe follows)

In large bowl, combine 1 1/2 cups all-purpose flour, rye flour, sugar, undissolved yeast, salt, orange peel, and fennel seed; set aside.

Heat beer, 1/2 cup water, molasses, and butter until very warm (120 to 130 degrees F).

Stir beer mixture into dry ingredients. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally.

Stir in enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Cover; let rest 10 minutes.

Divide dough into 4 equal pieces. Roll each to 10x6-inch oval. 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 size, about 1 1/2 hours.

With sharp knife, make 3 diagonals cuts on top of each loaf. Brush with Molasses Glaze.

Bake at 375 degrees F for 15 minutes; brush loaves with Molasses Glaze. Bake additional 10 minutes or until done. Remove loaves from oven and brush again with Molasses Glaze. Cool on wire racks.

MOLASSES GLAZE:
Combine 2 tablespoons molasses and 2 tablespoons water. Stir until well blended.

Makes 4 small loaves
Source: Fleishmann's