From c675b8c482417b0a3bb48e13f76fa862f47ccf7c Mon Sep 17 00:00:00 2001 From: Don Armstrong Date: Fri, 22 Jul 2022 12:42:05 -0700 Subject: [PATCH] remove duplicate swedish limpa (by hand) recipe --- recipes/swedish_limpa.mdwn | 38 -------------------------------------- 1 file changed, 38 deletions(-) delete mode 100644 recipes/swedish_limpa.mdwn diff --git a/recipes/swedish_limpa.mdwn b/recipes/swedish_limpa.mdwn deleted file mode 100644 index 53b92ee..0000000 --- a/recipes/swedish_limpa.mdwn +++ /dev/null @@ -1,38 +0,0 @@ -[[!meta title="Swedish Limpa"]] - -## Ingredients -+ 2/3 cup molasses -+ 2 1/2 cups water -+ 2/3 cup firmly packed brown sugar -+ 1 tablespoon ground fennel -+ 2 teaspoons salt -+ 1/4 cup shortening -+ 1 (2-ounce) cake compressed yeast -+ 1/2 cup lukewarm water -+ 4 cups sifted medium rye flour -+ 5 cups sifted all-purpose flour, plus 1/2 cup -+ Melted butter -## 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 shortening. 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 place remaining 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 more 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. - -[[!tag bread limpa]] -- 2.39.5