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Summary
First Lady Dorothy Ogilvie collected a book of her favorite recipes with a little bit of Illinois dispersed within. Swedes settled in Andersonville in the mid-1800s and with them brought their recipe for "limpa", a spiced rye loaf typically prepared around the holidays. This recipe seems a little light in color and flavor compared to the traditional recipes that contain brewer's wort, but it's delicious nonetheless.
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First Family Recipes
Instructions
Soften active dry yeast in 1½ cup warm water. In a big bowl, combine the brown sugar, molasses, salt, and butter; add the hot water and scalded milk and stir till the sugar dissolves. Cool to lukewarm.
Stir in the rye flour and beat well. Add the softened yeast and caraway seed and mix well. Reserving some of the all-purpose flour for kneading, add enough of the remainder to make a soft dough. Knead till smooth and free from air bubbles under the surface. Place dough in a lightly greased bowl, turning the dough once to grease the surface. Cover: let rise in a warm place until double, about 1 1/2 to 2 hours.
Punch down. Turn out on a lightly floured surface and divide into 2 portions. Round each piece of dough in a ball. Pat balls of dough into 2 round loaves and place on opposite corners of a greased baking sheet.
Cover and let rise in a warm place until almost double, about 1½ to 2 hours. Bake in a moderate oven (375 degrees) for 25 to 30 minutes. Place foil over tops for the last 10 minutes if browning too fast. For a soft crust, brush tops with melted butter while the loaves are still hot. Cool on rack. Makes two loaves.
This recipe for Swedish Rye Bread originated in Illinois.
Ingredients
1 package active dry yeast
1/4 cup water
1/4 cup light brown sugar
1/4 cup dark molasses
1 tablespoon salt
2 tablespoons butter
3/4 cup hot water
3/4 cup milk, scalded
2 1/2 cups stirred medium rye flour
3 tablespoons caraway seed
3 1/2 to 4 cups all-purpose white flour, sifted