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.
Ingredients:
- 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)
Directions:
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.
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.
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| Braided Rye Bread |
Enjoy!
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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