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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Nonny’s Incomparable Molasses-Rye Bread Recipe

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This recipe for Nonny’s Incomparable Molasses-Rye Bread is from A Recipe for Success, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 packets of dry yeast
2 2/3 cups lukewarm water
1/2 cup molasses
1 Tbsp. salt
2 Tbsp. shortening or oil
3 cups rye flour
1 1/2 Tbsp. caraway seeds
1/4 cup dried minced onions
4 1/2 to 5 1/2 cups unsifted flour
Directions:
Directions:
In a 4-qt. bowl dissolve yeast in lukewarm water. Stir in molasses, salt, and shortening (or oil). Stir in rye flour, caraway seeds, and dried minced onions. Beat until dough is smooth. Stir in flour, 1/2 cup at a time, until dough is stiff. Turn dough out onto floured surface and knead until smooth and elastic (approximately 6 minutes). Return dough to lightly greased bowl. Lightly grease top of dough and let rise in warm place for 1 1/2 hours.

After rising, punch dough down and knead again on a floured surface. Divide into 2 loaves and place each loaf into a lightly greased and floured bread pan. Slash diagonally along the top of each loaf. Let rise for another 1 1/2 hours.

Bake at 350º for 30 to 35 minutes until crust is golden brown.

Makes 2 loaves

 

 

 

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