Speaking of bread, I finally found a bread recipe that works for me with no alteration needed for altitude. It turned out so beautiful, I, of course, ate it right away. Did you know that in the Victorian times of self-denial, it was actually scandalous and unseemly to eat bread the day it was baked? What a loss of self-control to give in and devour such a wonderfully yummy treat!
I don't think I could have done it!
Fannie Farmer's Rye Bread
Recipe Ingredients for Rye Bread
| 1 | cup water |
| 1 | cup milk |
| 2 | T olive oil |
| 2 | T brown sugar |
| 1 | T salt |
| 1/2 | c warm water |
| 5 | t yeast |
| 3 | cups rye flour (approx.) |
| 3 | cups white flour(approx.) |
Recipe Directions for Rye Bread
Boil 1 cup water and mix with milk, oil, sugar, and salt. Let it cool to luke warm. Measure 1/2 c warm water in separate container and add yeast and let it stand for 5 min. Add yeast mixture, rye flour, and other mixture together. Add enough of the white flour so dough can be handled. Knead for a few minutes then let rest for 10 min. Knead for 10 min. and add remaining flour. Put dough in greased bowl, cover and let rise until double in bulk. Punch down, shape in 2 loaves, place in greased loaf pans, cover, and let rise again until double in bulk. Bake for 45 min at 375.
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