Thanks for another good looking bread recipe. I'm just about out of your Cheddar Sage and Ann's Rye (both really good), perfect time to try something new :)

Cindy

That Cheddar Sage really is good, isn't it. I'm experimenting now to see how well it freezes. Got one out there that will come out this weekend.

Did you ever see that Lemon Bread recipe I'd posted on the things to do with lemon thread? That's another great one; albeit a quick bread.

Here's a traditional bread (versions of this go back at least to the 18th century) you might like:

Rye 'N Injun Bread

1 cup boiling water
1/2 cup pumpkin puree
1/3 cup molasses
5 tbls butter
1 tsp salt
1 cup cornmeal
2 envelopes yeast
2 cups rye flour
1 1/2 cups all purpose flour

Combine boiling water, pumpkin, molasses, butter and salt and stir in cornmeal. Let mixture stand.

Proof yeast in 1/3 cup lukewarm water with a pinch of sugar for 10 minutes. Add to pumpkin mixture, stir in flours, and combine well.

Turn mixture out on well floured surface and knead it well, adding more flour if necessary, for 10 minutes. Put dough in greased bowl, cover, and let rise until double in bulk. Punch down, halve dough, and form each half into a ball.

Put each ball in a greased 8-inch cake tin and let rise until couble in bulk. Cut a cross in the top of each loaf and bake in a hot oven (375) for 15 minutes. Lower heat to 325 and bake an additional 45 minutes to one hour, until they are brown and sound hollow.

Alternative: Shape dough into balls about the size of a handball, and flatten into patties. Let rise and bake.

Oh thanks, that rye looks interesting! I'll go look up the lemon bread too.

Sure is nice having these pre-tested bread recipes - I can do without the flops that resulted in some of my bread baking experiments :)

Cindy