Recipe: Pyrex Bake-A-Round Swedish Limpa

PYREX BAKE-A-ROUND SWEDISH LIMPA
Makes 1 Loaf

1/4 cup warm water
1 package active dry yeast
1 teaspoon sugar
1 cup beer or ale, heated to lukewarm
2 tablespoons honey
1 tablespoon melted butter
1 teaspoon salt
2 tablespoons chopped, candied orange peel
1 1/2 teaspoons aniseed, crushed, or caraway seeds
1/2 teaspoon ground cardamon
1 1/2 cups all purpose flour
1 1/4 cups rye flour

Pour warm water into large bowl, then stir in yeast and sugar. Cover and set aside 5 minutes.

Combine beer, honey, butter and salt; stir well. Add to yeast mixture. Stir in orange peel, aniseed and cardamon.

Mix all-purpose and rye flours; add 1 1/2 cups to the yeast mixture and beat vigorously. Cover and let rise 45 minutes to 1one hour.

Stir down, then add flour to make a stiff, sticky dough. Turn out onto floured board. Using baker's scraper or spatula scrape under dough, fold over and press with free hand. Continue until dough has absorbed enough flour so it is easy to handle. Knead until dough is smooth and elastic. The dough will be tacky. Shape into a ball and place in a greased bowl. Grease surface; cover, and set in warm place to rise for 45 minutes to one hour.

Punch dough down; squeeze out air bubbles. Roll and shape dough into a strip about 3 by 18-inches. Lightly mark off in thirds. Fold one third over center third and pinch edges to seal. Fold remaining third over other two thirds and seal well.

Center dough in greased tube and butter ends of loaf. Cover ends of tube; place in rack. Refrigerate 3 hours. Then let stand at room temperature for 15 minutes before baking.

Bake at 375 degrees F for 40 to 45 minutes. Slide bread from tube onto rack to cool.

Source: Pyrex Bake-A-Round instruction sheet