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Ruth Salzmann Becker recipe book, mid- to late-20th century
Page 156
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156 at 400 degrees till crisp - 15 min. Makes about 30. Rye Bread 2 c lukew. H2O 2 tbsp sugar 1 tbsp salt 2 tbsp oil 2 tbsp caraway seed 1 1/2 oz yeast or 3 pack. of dry 4 c flour 2 c rye flour Mix 1/2 lukewarm H2O with sugar, salt, oil & seed. Dissolve yeast in rest of H2O & add. Sift flours together, add to liquid. Knead. Let rise till double. Knead. Form into loaves, place on floured baking sheet. Let rise for 2 hrs. Bake at 375 degrees for 45 min.
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156 at 400 degrees till crisp - 15 min. Makes about 30. Rye Bread 2 c lukew. H2O 2 tbsp sugar 1 tbsp salt 2 tbsp oil 2 tbsp caraway seed 1 1/2 oz yeast or 3 pack. of dry 4 c flour 2 c rye flour Mix 1/2 lukewarm H2O with sugar, salt, oil & seed. Dissolve yeast in rest of H2O & add. Sift flours together, add to liquid. Knead. Let rise till double. Knead. Form into loaves, place on floured baking sheet. Let rise for 2 hrs. Bake at 375 degrees for 45 min.
Iowa Women’s Lives: Letters and Diaries
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