From: Laurel Dodgen Date: Mon, 29 Jan 2024 14:46:07 +0000 (-0800) Subject: Move recipes to subdirectoy Savory. X-Git-Url: https://git.donarmstrong.com/?a=commitdiff_plain;h=e0d129ca8092f960b72f53dfc67d5bdbac732b52;p=recipes.git Move recipes to subdirectoy Savory. --- diff --git a/recipes/bread_maker_deli_rye_bread.mdwn b/recipes/bread_maker_deli_rye_bread.mdwn deleted file mode 100644 index 11a5263..0000000 --- a/recipes/bread_maker_deli_rye_bread.mdwn +++ /dev/null @@ -1,18 +0,0 @@ -[[!meta title="Deli Rye Bread"]] -## Ingredients -+ 8 oz buttermilk -+ 1-2 oz water -+ 1.25 t salt -+ 1 egg -+ 1 T vegetable oil -+ 2 T molasses -+ 2 C bread flour -+ 1.5 C rye flour -+ 0.25 t baking soda -+ 2 t active dry yeast - -## Directions - -Put ingredients into bread maker; bake on whole wheat setting - -[[!tag bread bread_maker rye]] diff --git a/recipes/bread_maker_wheat_bread.mdwn b/recipes/bread_maker_wheat_bread.mdwn deleted file mode 100644 index 4cdd62c..0000000 --- a/recipes/bread_maker_wheat_bread.mdwn +++ /dev/null @@ -1,13 +0,0 @@ -[[!meta title="Wheat Bread"]] -## Ingredients -+ 10-12 oz water -+ 1.5 t salt -+ 1.5 T vegetable oil -+ 2 T molasses -+ 2 C bread flour -+ 2 C Whole Wheat Flour -+ 2 t active dry yeast -## Directions - - -[[!tag bread_maker wheat bread]] diff --git a/recipes/butter_sage_pasta.mdwn b/recipes/butter_sage_pasta.mdwn deleted file mode 100644 index 9c9ed95..0000000 --- a/recipes/butter_sage_pasta.mdwn +++ /dev/null @@ -1,33 +0,0 @@ -[[!meta title="Brown Butter & Sage Pasta"]] - -Adapted from Jennifer Garner and "The Last Thing He Told Me" television show - -6280 cal/recipe - -## Ingredients - -+ 2 lb dry linguine pasta -+ 2 c reserved pasta water -+ 16 tbsp unsalted butter -+ 3/4 oz (48 leaves) fresh sage, washed and de-stemmed -+ 2 fresh lemons, juiced -+ 3 c grated Parmesan cheese -+ 2 tsp salt -+ 1 tsp ground black pepper - -## Directions - -+ Bring large pot of salted water to boil and cook pasta until al dente. -+ Drain pasta while reserving 2 c of cooking water. -+ In large sauce pan on medium heat, melt butter. -+ Add sage leaves to butter, and cook until butter browns and sage is almost crispy (~ 7 min). -+ Stir in lemon juice. -+ Combine pasta and butter sauce and toss to evenly coat. -+ Stir in reserved pasta water and cook over medium heat until water is absorbed. -+ Stir in parmesan, salt, and pepper. - -## Note - -+ For a fancier appearance, remove sage leaves before adding butter sauce to pasta. - -[[!tag pasta butter sage]] diff --git a/recipes/chili.mdwn b/recipes/chili.mdwn deleted file mode 100644 index 25eaebf..0000000 --- a/recipes/chili.mdwn +++ /dev/null @@ -1,30 +0,0 @@ -[[!meta title="Just Chili"]] - -Adapted from Susan G. Dodgen - -2440 cal/recipe - -## Ingredients - -+ 1 tbsp olive oil -+ 1 small onion, diced -+ 5 cloves garlic, minced -+ 5 15-oz cans beans, drained -+ 1 15-oz can diced tomatoes -+ 1 bell pepper, chopped -+ 2 tsp chili powder -+ 6 tbsp plain Greek yogurt -+ 6 tbsp grated cheddar cheese - -## Directions - -+ Saute oil, onion, and garlic in large pot over medium heat. -+ Add all remaining ingredients to pot and bring to simmer. -+ Serve hot topped with yogurt and cheese. - -## Note - -+ Use an assortment of black, kidney, navy, and other beans, depending - on what strikes your fancy at the store or what is in the cupboard! - -[[!tag chili]] diff --git a/recipes/corn_bread.mdwn b/recipes/corn_bread.mdwn deleted file mode 100644 index f0f890c..0000000 --- a/recipes/corn_bread.mdwn +++ /dev/null @@ -1,29 +0,0 @@ -[[!meta title="Just Cornbread"]] - -Adapted from Better Homes and Garden Cookbook - -1835 cal/recipe - -## Ingredients - -+ 1 c all-purpose flour -+ 3/4 c cornmeal -+ 2 rounded tbsp white sugar -+ 2 1/2 tsp baking powder -+ 3/4 tsp salt -+ 1/4 c melted butter, plus 1 tbsp -+ 2 eggs, beaten -+ 1 c whole milk - -## Directions - -+ Preheat oven to 400 F. -+ In a medium bowl, stir together flour, cornmeal, sugar, baking powder, and salt. -+ In a small bowl, combine beaten eggs, milk, and melted butter. -+ Add egg mixture to flour mixture and stir until just moistened. -+ Add the 1 tbsp butter to a 10 inch cast-iron skillet and place skillet in oven until butter melts (3 min). -+ Remove skillet from oven and swirl to coat bottom and sides with butter. -+ Pour batter into hot skillet. -+ Bake until skewer inserted in middle comes out clean (15 min). - -[[!tag cornbread]] diff --git a/recipes/garlic_pull_apart_bread.mdwn b/recipes/garlic_pull_apart_bread.mdwn deleted file mode 100644 index 930f449..0000000 --- a/recipes/garlic_pull_apart_bread.mdwn +++ /dev/null @@ -1,29 +0,0 @@ -[[!meta title="Garlic Parmesan Pull-apart Bread"]] - -A simple recipe that produces tasty garlic parmesan pull-apart bread. - -2055 kcal/recipe - -## Ingredients - -+ 1 can of refrigerated Grands biscuits (not the flaky layers kind) - [or equivalent generic version] -+ 4 tbsp butter (1/2 stick), melted -+ 3 cloves of garlic, minced -+ 1/2 c grated parmesan cheese -+ 1 tsp italian seasoning - -## Directions - -+ Preheat oven to 350°F -+ Grease bundt pan with non-stick spray -+ Cut biscuits into quarters -+ In a bowl, toss all ingredients together -+ Place biscuit mixture in bundt pan, sprinkling any excess - ingredients on top -+ Bake at 350°F for 20-22 minutes until golden brown -+ Turn out on dish and enjoy - -## Note - -[[!tag garlic parmesan bread]] diff --git a/recipes/gnocchi_brussel_sprouts_brown_butter.mdwn b/recipes/gnocchi_brussel_sprouts_brown_butter.mdwn deleted file mode 100644 index f2ce5d5..0000000 --- a/recipes/gnocchi_brussel_sprouts_brown_butter.mdwn +++ /dev/null @@ -1,41 +0,0 @@ -[[!meta title="Crispy Gnocchi with Brussel Sprouts in Brown Butter"]] - -Adapted from Ali Slagle at New York Times Cooking - -2215 cal/recipe - -## Ingredients - -+ 6 tbsp olive oil, divided -+ 1 lb brussel sprouts, trimmed and halved lengthwise -+ 1 tsp salt, divided -+ 1/2 tsp ground black pepper, divided -+ 1/4 tsp red pepper flakes -+ 16-oz package self-stable potato gnocchi -+ 4 tbsp butter, sliced in quarters -+ 1/2 tsp honey -+ 1 large lemon, zested -+ 3/4 c thick cut Parmesan cheese - -## Directions - -+ Heat 3 tbsp olive oil in a large cast-iron skillet on medium. -+ Add brussel sprouts to hot oil, placing cut side down. -+ Scatter 1/2 tsp salt and 1/4 tsp black pepper over top of sprouts. -+ Cook sprouts undisturbed until bottoms are browned, about 5-8 min. -+ Add red pepper and stir well. -+ Cook until sprouts are crisp-tender, about 3-5 min. -+ Remove sprouts to a bowl. -+ Add 3 tbsp olive oil to same skillet. -+ Add gnocchi to hot oil, breaking apart any that are stuck together. -+ Cover skillet and cook gnocchi undisturbed until bottoms are golden-brown, about 4-6 min. -+ Add butter, honey, 1/2 tsp salt, and 1/4 tsp black pepper to gnocchi and stir well. -+ Cook, stirring occassionally, until butter is browned (golden looking and nutty smelling), about 2-3 min). -+ Stir in sprouts and lemon zest until everthing is warmed through. -+ Plate and top with Parmesan. Serve warm. - -## Notes -The recipe relies on the brussel sprouts and gnocchi having enough room to crisp in the saute pan instead of steam. -It is better to split a recipe among 2 12-in pans so that all the brussel sprouts can fully touch the pan bottom. - -[[!tag "brussel sprout" gnocchi lemon]] diff --git a/recipes/pizza_dough.mdwn b/recipes/pizza_dough.mdwn deleted file mode 100644 index 906daf2..0000000 --- a/recipes/pizza_dough.mdwn +++ /dev/null @@ -1,27 +0,0 @@ -[[!meta title="Bread Maker Pizza Dough"]] - -2230 cal/recipe - -## Ingredients - -+ 1 1/4 c (283 g) water -+ 1 round tsp ground dry fennel -+ 1 1/2 tsp dry basil -+ 1 round tsp salt -+ 1/4 round tsp red pepper flakes -+ 1 round tsp powdered garlic -+ 3 tbsp olive oil -+ 4 c (488 g) all-purpose flour -+ 2 tsp active dry yeast - -## Directions - -+ Put ingredients in order listed into bread maker. -+ Run bread maker on dough setting. -+ Leave dough in bread maker until doubled in size. - -## Note - -Makes enough bread for two 12-inch deep dish pizzas or 2 16-inch thin crust pizzas. - -[[!tag pizza dough "bread maker"]] diff --git a/recipes/roasted_eggplant.mdwn b/recipes/roasted_eggplant.mdwn deleted file mode 100644 index 8e5a534..0000000 --- a/recipes/roasted_eggplant.mdwn +++ /dev/null @@ -1,29 +0,0 @@ -[[!meta title="Roasted Eggplant"]] - -Adapted from TheKitchn.com (https://www.thekitchn.com/how-to-roast-eggplant-232727) - -520 cal/recipe - -## Ingredients - -+ 1 eggplant -+ 2 tsp kosher salt -+ 3 tbsp olive oil -+ 2 tbsp soy sauce -+ 1 tsp smoked paprika - -## Directions - -+ Slice the eggplant into 1-inch cubes or rounds. -+ Stir the salt with the eggplant in a bowl and arrange the eggplant in a single layer on a wire rack. -+ Place wire rack in tray or sink, as eggplant will drain liquid. -+ After 30 min, rinse the eggplant and pat thoroughly dry. -+ Heat oven to 400 F. -+ Rinse the eggplant under cool water, and then pat thoroughly dry or run through a salad spinner. -+ Spread the eggplant on a baking sheet in a single layer. -+ Whisk oil, soy sauce, and paprika in a small bowl. -+ Use a pastry brush to spread mixture over eggplant. -+ Roast the eggplant for 20 min. -+ Turn over, and continue to roast until eggplant is golden-brown (about 15 min more). - -[[!tag eggplant]] diff --git a/recipes/savory/bread_maker_deli_rye_bread.mdwn b/recipes/savory/bread_maker_deli_rye_bread.mdwn new file mode 100644 index 0000000..11a5263 --- /dev/null +++ b/recipes/savory/bread_maker_deli_rye_bread.mdwn @@ -0,0 +1,18 @@ +[[!meta title="Deli Rye Bread"]] +## Ingredients ++ 8 oz buttermilk ++ 1-2 oz water ++ 1.25 t salt ++ 1 egg ++ 1 T vegetable oil ++ 2 T molasses ++ 2 C bread flour ++ 1.5 C rye flour ++ 0.25 t baking soda ++ 2 t active dry yeast + +## Directions + +Put ingredients into bread maker; bake on whole wheat setting + +[[!tag bread bread_maker rye]] diff --git a/recipes/savory/bread_maker_wheat_bread.mdwn b/recipes/savory/bread_maker_wheat_bread.mdwn new file mode 100644 index 0000000..4cdd62c --- /dev/null +++ b/recipes/savory/bread_maker_wheat_bread.mdwn @@ -0,0 +1,13 @@ +[[!meta title="Wheat Bread"]] +## Ingredients ++ 10-12 oz water ++ 1.5 t salt ++ 1.5 T vegetable oil ++ 2 T molasses ++ 2 C bread flour ++ 2 C Whole Wheat Flour ++ 2 t active dry yeast +## Directions + + +[[!tag bread_maker wheat bread]] diff --git a/recipes/savory/butter_sage_pasta.mdwn b/recipes/savory/butter_sage_pasta.mdwn new file mode 100644 index 0000000..9c9ed95 --- /dev/null +++ b/recipes/savory/butter_sage_pasta.mdwn @@ -0,0 +1,33 @@ +[[!meta title="Brown Butter & Sage Pasta"]] + +Adapted from Jennifer Garner and "The Last Thing He Told Me" television show + +6280 cal/recipe + +## Ingredients + ++ 2 lb dry linguine pasta ++ 2 c reserved pasta water ++ 16 tbsp unsalted butter ++ 3/4 oz (48 leaves) fresh sage, washed and de-stemmed ++ 2 fresh lemons, juiced ++ 3 c grated Parmesan cheese ++ 2 tsp salt ++ 1 tsp ground black pepper + +## Directions + ++ Bring large pot of salted water to boil and cook pasta until al dente. ++ Drain pasta while reserving 2 c of cooking water. ++ In large sauce pan on medium heat, melt butter. ++ Add sage leaves to butter, and cook until butter browns and sage is almost crispy (~ 7 min). ++ Stir in lemon juice. ++ Combine pasta and butter sauce and toss to evenly coat. ++ Stir in reserved pasta water and cook over medium heat until water is absorbed. ++ Stir in parmesan, salt, and pepper. + +## Note + ++ For a fancier appearance, remove sage leaves before adding butter sauce to pasta. + +[[!tag pasta butter sage]] diff --git a/recipes/savory/chili.mdwn b/recipes/savory/chili.mdwn new file mode 100644 index 0000000..25eaebf --- /dev/null +++ b/recipes/savory/chili.mdwn @@ -0,0 +1,30 @@ +[[!meta title="Just Chili"]] + +Adapted from Susan G. Dodgen + +2440 cal/recipe + +## Ingredients + ++ 1 tbsp olive oil ++ 1 small onion, diced ++ 5 cloves garlic, minced ++ 5 15-oz cans beans, drained ++ 1 15-oz can diced tomatoes ++ 1 bell pepper, chopped ++ 2 tsp chili powder ++ 6 tbsp plain Greek yogurt ++ 6 tbsp grated cheddar cheese + +## Directions + ++ Saute oil, onion, and garlic in large pot over medium heat. ++ Add all remaining ingredients to pot and bring to simmer. ++ Serve hot topped with yogurt and cheese. + +## Note + ++ Use an assortment of black, kidney, navy, and other beans, depending + on what strikes your fancy at the store or what is in the cupboard! + +[[!tag chili]] diff --git a/recipes/savory/corn_bread.mdwn b/recipes/savory/corn_bread.mdwn new file mode 100644 index 0000000..f0f890c --- /dev/null +++ b/recipes/savory/corn_bread.mdwn @@ -0,0 +1,29 @@ +[[!meta title="Just Cornbread"]] + +Adapted from Better Homes and Garden Cookbook + +1835 cal/recipe + +## Ingredients + ++ 1 c all-purpose flour ++ 3/4 c cornmeal ++ 2 rounded tbsp white sugar ++ 2 1/2 tsp baking powder ++ 3/4 tsp salt ++ 1/4 c melted butter, plus 1 tbsp ++ 2 eggs, beaten ++ 1 c whole milk + +## Directions + ++ Preheat oven to 400 F. ++ In a medium bowl, stir together flour, cornmeal, sugar, baking powder, and salt. ++ In a small bowl, combine beaten eggs, milk, and melted butter. ++ Add egg mixture to flour mixture and stir until just moistened. ++ Add the 1 tbsp butter to a 10 inch cast-iron skillet and place skillet in oven until butter melts (3 min). ++ Remove skillet from oven and swirl to coat bottom and sides with butter. ++ Pour batter into hot skillet. ++ Bake until skewer inserted in middle comes out clean (15 min). + +[[!tag cornbread]] diff --git a/recipes/savory/garlic_pull_apart_bread.mdwn b/recipes/savory/garlic_pull_apart_bread.mdwn new file mode 100644 index 0000000..930f449 --- /dev/null +++ b/recipes/savory/garlic_pull_apart_bread.mdwn @@ -0,0 +1,29 @@ +[[!meta title="Garlic Parmesan Pull-apart Bread"]] + +A simple recipe that produces tasty garlic parmesan pull-apart bread. + +2055 kcal/recipe + +## Ingredients + ++ 1 can of refrigerated Grands biscuits (not the flaky layers kind) + [or equivalent generic version] ++ 4 tbsp butter (1/2 stick), melted ++ 3 cloves of garlic, minced ++ 1/2 c grated parmesan cheese ++ 1 tsp italian seasoning + +## Directions + ++ Preheat oven to 350°F ++ Grease bundt pan with non-stick spray ++ Cut biscuits into quarters ++ In a bowl, toss all ingredients together ++ Place biscuit mixture in bundt pan, sprinkling any excess + ingredients on top ++ Bake at 350°F for 20-22 minutes until golden brown ++ Turn out on dish and enjoy + +## Note + +[[!tag garlic parmesan bread]] diff --git a/recipes/savory/gnocchi_brussel_sprouts_brown_butter.mdwn b/recipes/savory/gnocchi_brussel_sprouts_brown_butter.mdwn new file mode 100644 index 0000000..f2ce5d5 --- /dev/null +++ b/recipes/savory/gnocchi_brussel_sprouts_brown_butter.mdwn @@ -0,0 +1,41 @@ +[[!meta title="Crispy Gnocchi with Brussel Sprouts in Brown Butter"]] + +Adapted from Ali Slagle at New York Times Cooking + +2215 cal/recipe + +## Ingredients + ++ 6 tbsp olive oil, divided ++ 1 lb brussel sprouts, trimmed and halved lengthwise ++ 1 tsp salt, divided ++ 1/2 tsp ground black pepper, divided ++ 1/4 tsp red pepper flakes ++ 16-oz package self-stable potato gnocchi ++ 4 tbsp butter, sliced in quarters ++ 1/2 tsp honey ++ 1 large lemon, zested ++ 3/4 c thick cut Parmesan cheese + +## Directions + ++ Heat 3 tbsp olive oil in a large cast-iron skillet on medium. ++ Add brussel sprouts to hot oil, placing cut side down. ++ Scatter 1/2 tsp salt and 1/4 tsp black pepper over top of sprouts. ++ Cook sprouts undisturbed until bottoms are browned, about 5-8 min. ++ Add red pepper and stir well. ++ Cook until sprouts are crisp-tender, about 3-5 min. ++ Remove sprouts to a bowl. ++ Add 3 tbsp olive oil to same skillet. ++ Add gnocchi to hot oil, breaking apart any that are stuck together. ++ Cover skillet and cook gnocchi undisturbed until bottoms are golden-brown, about 4-6 min. ++ Add butter, honey, 1/2 tsp salt, and 1/4 tsp black pepper to gnocchi and stir well. ++ Cook, stirring occassionally, until butter is browned (golden looking and nutty smelling), about 2-3 min). ++ Stir in sprouts and lemon zest until everthing is warmed through. ++ Plate and top with Parmesan. Serve warm. + +## Notes +The recipe relies on the brussel sprouts and gnocchi having enough room to crisp in the saute pan instead of steam. +It is better to split a recipe among 2 12-in pans so that all the brussel sprouts can fully touch the pan bottom. + +[[!tag "brussel sprout" gnocchi lemon]] diff --git a/recipes/savory/pizza_dough.mdwn b/recipes/savory/pizza_dough.mdwn new file mode 100644 index 0000000..906daf2 --- /dev/null +++ b/recipes/savory/pizza_dough.mdwn @@ -0,0 +1,27 @@ +[[!meta title="Bread Maker Pizza Dough"]] + +2230 cal/recipe + +## Ingredients + ++ 1 1/4 c (283 g) water ++ 1 round tsp ground dry fennel ++ 1 1/2 tsp dry basil ++ 1 round tsp salt ++ 1/4 round tsp red pepper flakes ++ 1 round tsp powdered garlic ++ 3 tbsp olive oil ++ 4 c (488 g) all-purpose flour ++ 2 tsp active dry yeast + +## Directions + ++ Put ingredients in order listed into bread maker. ++ Run bread maker on dough setting. ++ Leave dough in bread maker until doubled in size. + +## Note + +Makes enough bread for two 12-inch deep dish pizzas or 2 16-inch thin crust pizzas. + +[[!tag pizza dough "bread maker"]] diff --git a/recipes/savory/roasted_eggplant.mdwn b/recipes/savory/roasted_eggplant.mdwn new file mode 100644 index 0000000..8e5a534 --- /dev/null +++ b/recipes/savory/roasted_eggplant.mdwn @@ -0,0 +1,29 @@ +[[!meta title="Roasted Eggplant"]] + +Adapted from TheKitchn.com (https://www.thekitchn.com/how-to-roast-eggplant-232727) + +520 cal/recipe + +## Ingredients + ++ 1 eggplant ++ 2 tsp kosher salt ++ 3 tbsp olive oil ++ 2 tbsp soy sauce ++ 1 tsp smoked paprika + +## Directions + ++ Slice the eggplant into 1-inch cubes or rounds. ++ Stir the salt with the eggplant in a bowl and arrange the eggplant in a single layer on a wire rack. ++ Place wire rack in tray or sink, as eggplant will drain liquid. ++ After 30 min, rinse the eggplant and pat thoroughly dry. ++ Heat oven to 400 F. ++ Rinse the eggplant under cool water, and then pat thoroughly dry or run through a salad spinner. ++ Spread the eggplant on a baking sheet in a single layer. ++ Whisk oil, soy sauce, and paprika in a small bowl. ++ Use a pastry brush to spread mixture over eggplant. ++ Roast the eggplant for 20 min. ++ Turn over, and continue to roast until eggplant is golden-brown (about 15 min more). + +[[!tag eggplant]] diff --git a/recipes/savory/swedish_limpa_by_hand.mdwn b/recipes/savory/swedish_limpa_by_hand.mdwn new file mode 100644 index 0000000..c8e45b5 --- /dev/null +++ b/recipes/savory/swedish_limpa_by_hand.mdwn @@ -0,0 +1,43 @@ +[[!meta title="Swedish Limpa by Hand"]] + +5535 cal/recipe + +## Ingredients + ++ 2/3 c molasses ++ 2 1/2 c water ++ 2/3 c firmly packed brown sugar ++ 1 tbsp ground fennel ++ 2 tsp salt ++ 1/4 c butter ++ 6 3/4 tsp dry yeast ++ 1/2 c lukewarm water ++ 4 c sifted medium rye flour ++ 5 c sifted all-purpose flour, plus 1/2 cup for dusting ++ melted butter and whole fennel, if desired + +## Directions + +In a saucepan, mix together molasses, water, brown sugar, fennel, and +salt. Bring to boiling point, then gently cook, uncovered, for 5 +minutes. Remove from heat and add butter. Let stand until +lukewarm. + +Dissolve yeast in 1/2 cup lukewarm water. Add cooled molasses mixture +and mix well. Stir in the rye flour. Beat until smooth. Cover and let +rise at room temperature overnight, about 9 to 10 hours. + +In the morning add 5 cups white flour, and dust 1/2 cup on +a pastry cloth or board for kneading. Turn out the dough and knead +until smooth and elastic. Place in greased bowl, cover, and let rise +until double in size, 2 to 2 1/2 hours. + +Cut dough in half and shape into 2 loaves (round is traditional). +Place in 2 greased 9 inch pie pans. Cover with a clean cloth and let +rise until light, about 2 hours. + +Preheat oven to 350 degrees F. + +Bake for 45 to 55 minutes. Remove and brush tops with melted butter and lightly sprinkle with fennel. + +[[!tag bread limpa rye]] diff --git a/recipes/swedish_limpa_by_hand.mdwn b/recipes/swedish_limpa_by_hand.mdwn deleted file mode 100644 index c8e45b5..0000000 --- a/recipes/swedish_limpa_by_hand.mdwn +++ /dev/null @@ -1,43 +0,0 @@ -[[!meta title="Swedish Limpa by Hand"]] - -5535 cal/recipe - -## Ingredients - -+ 2/3 c molasses -+ 2 1/2 c water -+ 2/3 c firmly packed brown sugar -+ 1 tbsp ground fennel -+ 2 tsp salt -+ 1/4 c butter -+ 6 3/4 tsp dry yeast -+ 1/2 c lukewarm water -+ 4 c sifted medium rye flour -+ 5 c sifted all-purpose flour, plus 1/2 cup for dusting -+ melted butter and whole fennel, if desired - -## Directions - -In a saucepan, mix together molasses, water, brown sugar, fennel, and -salt. Bring to boiling point, then gently cook, uncovered, for 5 -minutes. Remove from heat and add butter. Let stand until -lukewarm. - -Dissolve yeast in 1/2 cup lukewarm water. Add cooled molasses mixture -and mix well. Stir in the rye flour. Beat until smooth. Cover and let -rise at room temperature overnight, about 9 to 10 hours. - -In the morning add 5 cups white flour, and dust 1/2 cup on -a pastry cloth or board for kneading. Turn out the dough and knead -until smooth and elastic. Place in greased bowl, cover, and let rise -until double in size, 2 to 2 1/2 hours. - -Cut dough in half and shape into 2 loaves (round is traditional). -Place in 2 greased 9 inch pie pans. Cover with a clean cloth and let -rise until light, about 2 hours. - -Preheat oven to 350 degrees F. - -Bake for 45 to 55 minutes. Remove and brush tops with melted butter and lightly sprinkle with fennel. - -[[!tag bread limpa rye]]