For Britbrit13: Limpa Bread Recipe

sfnative · ‎03-10-2010

Swedish Limpa Bread

¼ cup light brown sugar, packed 1 pkg active dry yeast

1/8 cup dark molasses 2-1/2 cups unsifted unbleached flour

1/8 cup butter or margarine 2 cups rye flour

½ Tbs salt Cornmeal

½ tsp anise or caraway seed 1 Tbs butter or margarine, melted

1Tbs grated orange peel

½ cup boiling water

½ cup cold water

¼ cup warm water (105-115F)

Note: This recipe has been halved from the original for two reasons. A full recipe maxes out a Kitchen aid in terms of volume; and, if making this for the first time, a second loaf may not be desired.

1. In large bowl, combine sugar, molasses, 1/8 cup butter, salt, anise/caraway and orange peel. Add the boiling water; stir until sugar dissolves and butter melts. Add cold water. Cool to lukewarm. Check temperature of warm water with thermometer.

2. Sprinkle yeast over warm water in measuring cup; stir until dissolved. Add to molasses mixture; mix well. Gradually add unbleached flour and ½ cup of the rye flour; beat vigorously until smooth and dough leaves side of bowl. Gradually add 1 cup of rye flour.

3. Mix in last of flour by hand until dough leaves side of bowl. This dough is stiff at this point. Knead until smooth and elastic – 10 minutes. **I keep the dough in my Kitchen Aid and let the machine do the kneading. Place in lightly greased large bowl; turn dough to bring up the greased side.

4. Cover with a light towel; let rise in warm place (85 degrees), free from drafts, until double in bulk-about 1.5 hours. Grease a large cookie sheet and sprinkle lightly with cornmeal. Punch down dough and turn out onto lightly floured pastry cloth or board.

5. Shape the dough into a long oval with palm of hands, on lightly floured surface, roll the dough 12 inches long, tapering each end. Place on prepared cookie sheet. With sharp knife, make four diagonal slashes in top of loaf ¼” deep.

6. Cover with towel; let rise in warm place, free from drafts, until double in bulk; 1- 1.5 hrs. Preheat oven to 375. Bake on middle shelf 35 minutes; cover with foil last 10 minutes. Remove from oven and brush with butter. Serve warm or cool on rack.

McCall’s: September 1981

Britbrit13 · ‎07-12-2011

Oh SFnative, Thank you so much, WOW that looks delicious!! Im so excited ${#emotions_dlg.thumbup}$ to make it!! iv had such a bad tummy ache the last few days ${#emotions_dlg.sad}$ ...as soon as it feels better im going to make it...oh oh oh, I love to bake bread!! and it has just been pouring!! so much rain until tonight it has calmed down..just the right kind of time to bake !! what kind of things do you like to bake, what do you think your strong points are?? I just love anise flavor..there are some really good cookies on here that have anise in there and there so good,well you have a good night!! My daughter id graduating tomorrow @ 11:00 so I need to get some rest )) Good Night, Brit

Brittany

chips · ‎03-13-2010

I grew up in the Upper Peninsula of Michigan and often had this bread. What memories. My favorite way was to slice it, spread it with cream cheese, and place sliced olives on it. Also this was a staple with stew. I do not have a Kitchen Aid; I am not much of an appliance lady. But I copied the recipe anyway for the memories.