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Rye Bread
On Sundays and special days we always had chicken noodle soup
with butterballs and fresh rye bread. These recipes are from my
mother, Rosie Frank Schmick.
Boil until tender 2 medium potatoes, diced. Mash potatoes and add
warm water to make about 3 1/2 cups.
Dissolve 1 package of yeast in about 1/4 cup warm water to which
about 5 tsp. sugar have been added.
In a large bowl, sift 1 1/2 cups of white flour and 2 1/2 cups
of white flour and 2 1/2 cups of rye flour. Add yeast and potatoes
water, enough to make a not too thin batter. Beat until smooth.
Let rise until bubbly.
Add 1 tablespoon salt and enough white flour to make a stiff dough.
(about 4 to 4 1/2 cups). Unbleached flour may be used in place of
white flour. Knead until well mixed.
Let rise in well greased bowl until double in bulk. Work down and
let rise again. Make into 2 loaves let rise for about 20 minutes.
Bake in 350 degree oven for about 45 minutes or until desired browness.
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