Swedish Limpa Bread Recipe
It doesn't take a gourmet to judge how appetizing and flavorful Swedish Limpa Bread using this recipe turns out. The European Swedish Limpa Bread makes a yummy Side Dish. You do not need to be a gourmet to make out how appetizing and tasty this dish really is.
Ingredients
2-1/2 cups warm water (105 to 115F)
2 pkg active dry yeast
1 tablespoon salt
1/4 cup light or dark molasses
1/2 cup light-brown sugar, packed
1/4 cup soft butter or regular margarine
2 tablespoons grated orange peel
1 teaspoon anise seed
4 cups unsifted rye flour
4-1/2 cups unsifted all-purpose flour
Cornmeal
2 tablespoons butter or regular margarine, melted
Directions
If possible, check temperature of water with thermometer.
Sprinkle yeast over water in large bowl, stirring until dissolved.
Add salt, molasses, brown sugar, 1/4 cup butter, the orange peel, anise seed, and rye flour.
With wooden spoon, beat vigorously until smooth.
Gradually add all-purpose flour; mix in with hand until dough leaves side of bowl.
Dough will be stiff.
Turn out dough onto lightly floured pastry cloth or board.
(Use all-purpose flour for pastry cloth or board.) Knead until smooth and elastic—about 10 minutes.
Place in lightly greased large bowl; turn dough to bring up greased side.
Cover with towel; let rise in warm place (85F), free from drafts, until double in bulk—about 1-1/2 hours.
Grease a large cookie sheet; sprinkle sheet light- ly with cornmeal.
Punch down dough.
Turn out onto lightly floured pastry cloth or board.
Divide in half.
Shape each half into a smooth ball, 6 inches in diameter; tuck edges under.
Place on opposite ends of cookie sheet.
(To make oval loaf, shape into a loaf 8 inches long, tapering ends.) With sharp knife, cut 3 diagonal slashes on top of loaf—about 1/4 inch deep.
Cover with towel; let rise in warm place, free from drafts, until double in bulk—1 to 1-1/2 hours.
Preheat oven to 375F.
Bake on middle shelf of oven 30 to 35 minutes; cover with foil or brown pa- per the last 10 minutes.
Remove to rack; brush with melted butter.
Serve slightly warm, or let cool completely.
Makes 2 loaves
Sprinkle yeast over water in large bowl, stirring until dissolved.
Add salt, molasses, brown sugar, 1/4 cup butter, the orange peel, anise seed, and rye flour.
With wooden spoon, beat vigorously until smooth.
Gradually add all-purpose flour; mix in with hand until dough leaves side of bowl.
Dough will be stiff.
Turn out dough onto lightly floured pastry cloth or board.
(Use all-purpose flour for pastry cloth or board.) Knead until smooth and elastic—about 10 minutes.
Place in lightly greased large bowl; turn dough to bring up greased side.
Cover with towel; let rise in warm place (85F), free from drafts, until double in bulk—about 1-1/2 hours.
Grease a large cookie sheet; sprinkle sheet light- ly with cornmeal.
Punch down dough.
Turn out onto lightly floured pastry cloth or board.
Divide in half.
Shape each half into a smooth ball, 6 inches in diameter; tuck edges under.
Place on opposite ends of cookie sheet.
(To make oval loaf, shape into a loaf 8 inches long, tapering ends.) With sharp knife, cut 3 diagonal slashes on top of loaf—about 1/4 inch deep.
Cover with towel; let rise in warm place, free from drafts, until double in bulk—1 to 1-1/2 hours.
Preheat oven to 375F.
Bake on middle shelf of oven 30 to 35 minutes; cover with foil or brown pa- per the last 10 minutes.
Remove to rack; brush with melted butter.
Serve slightly warm, or let cool completely.
Makes 2 loaves
