Recipe: Homemade Party Rye Bread (makes 4 small loaves)

HOMEMADE PARTY RYE BREAD
"The perfect addition to a party tray, try this hearty rye bread made with molasses, beer and a hint of orange."



2 3/4 to 3 1/4 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 Spice Islands Fennel Seed
1 cup beer
1/2 cup water
1/4 cup light molasses
2 tablespoons butter OR margarine
FOR THE MOLASSES GLAZE:
2 tablespoons molasses
2 tablespoons water
1 tablespoon freshly grated orange peel

Combine 1 1/2 cups all-purpose flour, rye flour, sugar, undissolved yeast, salt, orange peel and fennel seed in a large mixer bowl.

Heat beer, 1/2 cup water, molasses and butter until very warm (120 to 130 degrees F). Stir into flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Stir in enough remaining flour to make a 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.

To make Molasses Glaze, combine molasses and 2 tablespoons water in a small bowl; stir until well blended. Brush loaves with Molasses Glaze.

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

Makes 4 small loaves
Source: Fleishmann's Yeast, ACH Food Companies, Inc.