Karolina Rye Bread
The addition of a half cup of Karo, The Great American Syrup, will make these loaves taste great. Do use the Dark (Blue Label) Karo Corn Syrup in this recipe.
Yields 2 Loaves
2 envelopes Fleischmann’s Active Dry Yeast
2 – 1/4 cups warm water (100° F to 110° F), divided
2 teaspoons sugar
1/4 cup corn oil
1/2 cup Karo Dark Corn Syrup
1/4 cup mild molasses
4 teaspoons salt
3 cups rye flour
5 to 5-1/2 cups all-purpose flour
2 tablespoons butter, softened
Dissolve yeast in 1/2 cup water (100° F to 110° F) in large mixing bowl. Add sugar and let stand 10 minutes. Stir in remaining water, corn oil, corn syrup, molasses and salt. Add rye flour and beat at high speed of electric mixer for 2 minutes. Stir in all-purpose flour gradually until it makes a soft dough.
Knead dough 8 to 10 minutes or until smooth and elastic. Place in a greased, 3-quart bowl and turn greased side up. Cover with plastic wrap and let rise until about one and a half times the original dough, about 2 hours.
Punch dough down and divide in half. Flatten dough to remove air bubbles and form into two 7-inch rounds. Place dough into separate greased 9-inch cake pans. Spray plastic wrap with cooking spray and loosely cover dough. Let rise until doubled in size, about 1 hour.
Preheat oven to 375° F. Score top of each loaf using a very sharp wet knife with large X (about 1/4-inch deep). Bake for 40 to 45 minutes or until golden. Remove bread from oven; brush with butter. Return pans to oven and bake an additional 3 minutes.
Remove bread from pans; cool on wire rack.
Serving Size: 2 ounces
Total Fat: 3g
Saturated Fat: 0.5g
Total Carbohydrates: 30g
Dietary Fiber: 2g (1g per ounce)
2% Calcium, 8% Iron