Shaker Daily Loaf

2 pkg. fast-acting dry yeast
1/4 C. warm water
1 3/4 C. milk
3 Tbsp. butter
2 Tbsp. sugar
2 tea. salt
5 C. flour

Dissolve the yeast in warm water in a lrg. mixing bowl. Warm the milk and melt the 3 Tbsp. of butter in it. Stir in the sugar and salt and allow to cool to lukewarm.

Add this to the yeast bowl along with 3 C. of the flour. Beat until smooth with a mixer. Add the remaining flour and knead until smooth and elastic, about 10 min.

Place the dough on a plastic counter and butter the top of the dough with about 2 Tbsp. butter. Cover the dough with a very large. stainless steel bowl and allow to rise until double in bulk.

Punch down and shape into 2 loaves for lrg. bread pans. Place in bread pans, then again brush the top of the dough and allow to rise until double in bulk.

Bake at 400 degrees F for about 30 min.

Dartmouth oatmeal bread....
Proof 1 packet of dry yeast with 2 Tsp sugar in 1/2 cup of warm water.
Stir 1 cup of rolled oats ( not instant!) into 2 cups of boiling water
Add 2 Tablespoons shortening ( I use crisco.....but bet originally they used lard)
1/2 cup dark molasses
Mix and cool
Add the yeast mix to the oatmeal mix.
Add 5 or so cups of bread flour and knead until smooth. Place in a greased bowl, cover loosley let rise until double....punch down....let rise again....shape into 2 loaves, let rise until double and bake at 350 50 or 60 minutes!

And...another
Here's a Rye bread Makes 6 loaves.
Cook 4 medium potatoes (peeled), drain saving the water and put through a
sieve (or mash)
proof 2 pkts of yeast (or 3 1/2 teaspoons) in 1/2 cup warm water with a t.
of sugar. Mix 4 c. of buttermilk, 3/4 c. dark molasses, 1/4 cup of
shortening (she used Crisco, I use butter) and 1 t. baking soda and
1T.salt. Add 3/4 c. brown sugar and 3/4 c, of the potato water. Add enough
rye flour to make a dough ( still able to be stirred, but getting pretty
stiff).Add the yeast mixture and mix well Add enough white bread flour to
(as Mrs. Faust said)work it up, That is until it is stiff enough to knead.
knead about 6 to 8 minutes, let rise till double, punch it down and shape
into loaves. this works best in bread pans due to the long cooking time--if
you don't have 6 bread pans, just "free form" the rest and maybe take it
out of the oven a little sooner. Butter top of loaves and raise until it
almost cracks on top (this is a very heavy bread!) Bake 350 for 1 1/4
hours. mrs Faust used to divide the dough in half and add about a t. of
anise seed to -one half of the dough--I like it--almost like a tea bread..
Good Luck--I'm getting hungry just reading the recipe--it's really a
fabulous bread!

And this....known to Swedes as Limpa....and Ann's bread is wonderful!

From the Kitchen of Ann Straight

Swedish Rye Bread (5 loaves)
2pkg dry yeast
1 cup warm H2O dissolve these three ingredients
1tsp. sugar

(meanwhile)
1 cup brown sugar
1 cup whiter sugar
1tsp. salt (scant)
1/4 tsp. fennel seed
1 cup shortening (I use oleo)
1/2 (scant) molasses
4 cups warm H2O
(combine this), add yeast mixture
Stir in 4 cups Rye Flour
Work in 8 or more cups of white flour (I use 10 cups)
The dough should be soft, but of course it should be workable
Knead for 5 minutes
Mix well--cover and let rise in warm place until double--- stir or punch
down
Dump out on lightly floured counter
Divide into 5 sections---shape
Place in greased pans--let rise
Bake at 275 -300 degrees until done

Dartmouth oatmeal bread....
Proof 1 packet of dry yeast with 2 Tsp sugar in 1/2 cup of warm water.
Stir 1 cup of rolled oats ( not instant!) into 2 cups of boiling water
Add 2 Tablespoons shortening ( I use crisco.....but bet originally they used lard)
1/2 cup dark molasses
Mix and cool
Add the yeast mix to the oatmeal mix.
Add 5 or so cups of bread flour and knead until smooth. Place in a greased bowl, cover loosley let rise until double....punch down....let rise again....shape into 2 loaves, let rise until double and bake at 350 50 or 60 minutes!

And...another
Here's a Rye bread Makes 6 loaves.
Cook 4 medium potatoes (peeled), drain saving the water and put through a
sieve (or mash)
proof 2 pkts of yeast (or 3 1/2 teaspoons) in 1/2 cup warm water with a t.
of sugar. Mix 4 c. of buttermilk, 3/4 c. dark molasses, 1/4 cup of
shortening (she used Crisco, I use butter) and 1 t. baking soda and
1T.salt. Add 3/4 c. brown sugar and 3/4 c, of the potato water. Add enough
rye flour to make a dough ( still able to be stirred, but getting pretty
stiff).Add the yeast mixture and mix well Add enough white bread flour to
(as Mrs. Faust said)work it up, That is until it is stiff enough to knead.
knead about 6 to 8 minutes, let rise till double, punch it down and shape
into loaves. this works best in bread pans due to the long cooking time--if
you don't have 6 bread pans, just "free form" the rest and maybe take it
out of the oven a little sooner. Butter top of loaves and raise until it
almost cracks on top (this is a very heavy bread!) Bake 350 for 1 1/4
hours. mrs Faust used to divide the dough in half and add about a t. of
anise seed to -one half of the dough--I like it--almost like a tea bread..
Good Luck--I'm getting hungry just reading the recipe--it's really a
fabulous bread!

And this....known to Swedes as Limpa....and Ann's bread is wonderful!

From the Kitchen of Ann Straight

Swedish Rye Bread (5 loaves)
2pkg dry yeast
1 cup warm H2O dissolve these three ingredients
1tsp. sugar

(meanwhile)
1 cup brown sugar
1 cup whiter sugar
1tsp. salt (scant)
1/4 tsp. fennel seed
1 cup shortening (I use oleo)
1/2 (scant) molasses
4 cups warm H2O
(combine this), add yeast mixture
Stir in 4 cups Rye Flour
Work in 8 or more cups of white flour (I use 10 cups)
The dough should be soft, but of course it should be workable
Knead for 5 minutes
Mix well--cover and let rise in warm place until double--- stir or punch
down
Dump out on lightly floured counter
Divide into 5 sections---shape
Place in greased pans--let rise
Bake at 275 -300 degrees until done

lindac, Thank you for the oatmeal bread recipe. That sounds like a Yummy one.

The blogger has since altered the recipe slightly and I've made it and it's absolutely amazing. It's under "other courses and sides..." and it's the "french baguette"

Good luck cooking!!

In a large bowl, dissolve the sugar in warm water, and then stir in yeast. Allow to proof until yeast resembles a creamy foam. Mix salt and oil into the yeast. Mix in flour one cup at a time. Knead dough on a lightly floured surface until smooth.

Place in a well oiled bowl, and turn dough to coat. Cover with a damp cloth. Allow to rise until doubled in bulk, about 1 hour. Punch dough down. Knead for a few minutes, and divide in half. Shape into loaves, and place into two well oiled 9x5 inch loaf pans.

Allow to rise for 30 minutes, or until dough has risen 1 inch above pans. Bake at 350 degrees F (175 degrees C) for 30 minutes.

Recipe Yields: 2 Loaves