Orange Rye Batter Bread Recipe
Ingredients
| Active dry yeast | 1 | |
| Warm water | 1/2 Cup (16 tbs) | |
| Ground ginger | 1/8 Teaspoon | |
| Sugar | 1 Tablespoon | |
| 3 tablespoons light molasses | ||
| 1 teaspoon each caraway seed (optional) and salt | ||
| Orange peel | 1 Tablespoon, grated | |
| Salad oil | 2 Tablespoon | |
| Evaporated milk large can | 1 | |
| Rye flour | 1 1/2 Cup (16 tbs), unsifted | |
| 3 cups all-purpose flour, unsifted | ||
| Butter or margarine | ||
Directions
In a large bowl, dissolve yeast in water; blend in ginger and sugar.
Let stand in a warm place until bubbly (about 15 minutes).
Stir in molasses, caraway seed, salt, orange peel, oil, and milk.
Add flours, 1 cup at a time, beating well after each addition until batter is smooth.
Batter will be very stiff, but too sticky to knead.
Spoon batter into a well-greased 2-pound coffee can, or divide in half and place in 2 well-greased 1-pound coffee cans.
Cover with greased plastic lids.
Freeze if you wish.
Let rise in a warm place just until batter pushes up against can lids (40 to 45 minutes for 1-pound cans, 55 to 60 minutes for a 2-pound can).
If frozen, follow rising directions given in Rich White Batter Bread recipe.
Bake in a 350° oven for about 45 minutes for 1-pound cans, about 60 minutes for 2-pound can.
Brush tops lightly with butter.
Let cool in cans on a rack for 10 minutes; then loosen crust around edge of can with a thin knife, slide bread from can, and let cool in an upright position on rack.
Let stand in a warm place until bubbly (about 15 minutes).
Stir in molasses, caraway seed, salt, orange peel, oil, and milk.
Add flours, 1 cup at a time, beating well after each addition until batter is smooth.
Batter will be very stiff, but too sticky to knead.
Spoon batter into a well-greased 2-pound coffee can, or divide in half and place in 2 well-greased 1-pound coffee cans.
Cover with greased plastic lids.
Freeze if you wish.
Let rise in a warm place just until batter pushes up against can lids (40 to 45 minutes for 1-pound cans, 55 to 60 minutes for a 2-pound can).
If frozen, follow rising directions given in Rich White Batter Bread recipe.
Bake in a 350° oven for about 45 minutes for 1-pound cans, about 60 minutes for 2-pound can.
Brush tops lightly with butter.
Let cool in cans on a rack for 10 minutes; then loosen crust around edge of can with a thin knife, slide bread from can, and let cool in an upright position on rack.
Chef
