Monday, October 17, 2011

Braided Bread with a Touch of Rye

I found this recipe on my friend's blog, Recipe Shoebox. It looked so good! I was the first to leave a comment, and I couldn't wait to try it out myself. Well, it took me over a month to finally give it a shot (and now another 4 months to blog about it), and it turned out better than I could have expected. I brought it to my family's Sunday dinner, and everyone loved it. We still tease my nephew about eating nearly an entire loaf by himself. It was that good!

Yields 2 loaves.

  • 2 Tbs. yeast
  • 1-1/4 cups warm water (110-115 degrees)
  • 1/4 cup soft butter (not melted)
  • 1 tsp. salt
  • 1 pkg. (2.9-oz.) vanilla pudding mix NOTE: Don't use sugar free varieties of vanilla pudding mixes. (I did use an instant mix though, and it worked just fine.)
  • 3-4 cups flour (I used mostly all purpose flour mixed with some rye. This was a few months ago, but I think I used closer to a 3:1 ratio for the white to rye flours)

1. In a large bowl, dissolve yeast in warm water. Add softened butter, salt, and dry pudding mix. Stir until dissolved. Gradually add flour to right consistency.

2. Knead dough 12 times (or 2 minutes in mixer). Divide dough into 6 equal portions and roll out into a long shape. Braid 3 together for a loaf. Place on greased cookie sheet. Let rise 2 hours (or until doubled).

3. Bake at 350°F for 20-25 minutes or until light golden brown.

Braided Bread with a Touch of Rye
Braided Rye Bread

1 comment:

  1. I'm so glad you enjoyed it! It's become a once-or-twice weekly regular on our menu. I've never done much with rye flour before, but I'll have to buy it soon and give it a try.



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