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Limpa
1 pkg active dry yeast
1/4 c warm water
1/2 c firmly packed brown sugar
1/3 c molasses
1 tbs shortening
1 tbs salt
2 tsp caraway seed
1/2 tsp anise seed
1 1/2 c hot water
1 c all purpose flour
2 c rye flour
3 to 3 1/2 c all purpose flour

Soften yeast in warm water, 110 F. to 115 F. Let stand 5 to 10 minutes. Meanwhile, put into a large bowl the brown sugar, molasses, shortening, salt, caraway, and anise. Pour hot water over ingredients in bowl and set aside until lukewarm. When lukewarm, blend in 1 cup all purpose flour, beating until smooth. Stir softened yeast and add to flour mixture, beating well. Add the rye flour and beat until very smooth. Then beat in enough
remaining flour to make a soft dough. Turn dough onto a very lightly floured surface. Allow dough to rest 5 to 10 minutes. Knead. Form dough into a large ball and put into a greased, deep bowl. Turn to bring greased surface to top. Cover with waxed paper and a towel and let stand in warm place (about 80 F.) until dough
is doubled. Punch down with fist; pull edges in to center and turn dough completely over in bowl. Cover and let rise again until dough is nearly doubled. Punch down dough and turn out on a lightly floured surface. Grease a baking sheet. Divide dough into two portions and shape into balls. Cover and allow to rest 5 to 10 minutes. Remove to greased baking sheet. Cover and let rise until dough is doubled. Bake at 375 deg. F. 25 to 30
minutes, or until lightly browned. Cool completely on cooling racks.
Recipe featured in Bread Daily on 11/29/01.