Aunt Blanche's Rye Bread

As a young boy, I grew up in a home where homemade bread was always the norm.  Being Swedish, rye bread in particular was made often.  This recipe was obtained by my father, 24 years old, in 1938.  He worked for a bakery in my hometown of Kane, Pennsylvania (northwestern part of the state).  He gave this recipe to his sister, my Aunt Blanche.  I believe my father made this recipe but the card has her name on this, which is why I call it Aunt Blanche's Rye Bread.  It's deep, dark, sweet texture is reminiscent of what I remember eating as a young boy. 

This recipe makes 6 loaves so you will be able to enjoy some yourself and share some with your loved ones.  I hope you enjoy it.

Ingredients:

3 packages dry yeast dissolved in a 3/4 c. warm water along with 3/4 t. brown sugar
3 1/4 c. warm water
2 c. brown sugar
1 c. Mazola or any corn oil
1 c. dark molasses
dash of salt
3 T. fennel seed (optional)
4 c. rye flour
enough white flour to stiffen (about 9 cups) - I used bread flour due to the higher gluten content

 

In a one cup measuring cup add 3/4 c. warm water, three packages dry yeast and 3/4 t. brown sugar.  Stir to activate yeast.  The yeast will start to foam and grow.

 

In a large pan, add 3 1/4 c. warm water.  Dissolve 2 c. brown sugar in the pan.  Add 1 c. corn oil, 1 c. molasses, the activated yeast mixture and a dash of salt.  If adding fennel seed, add at this time.  (I chose not to use them for this recipe).  Stir until these ingredients are combined.

Slowly add 4 c. rye flour and mix with a spoon or spatula until combined.  Begin adding the white flour to stiffen the mixture.

At some point, the dough will be too thick to stir with a spoon or spatula, so you will need to use your hand to combine with the rest of the flour.  Depending on the humidity, you may need to use more or less flour.  In this application, 9 c. bread flour seemed to give the dough a perfect consistency.

 

Turn out dough onto a surface floured with the same white flour.  Begin kneading maybe 10 minutes or until dough comes together and does not stick to your surface.  Place dough into a large greased pan and cover with a wet towel or plastic wrap to allow it to begin to rise.  The dough needs to double in volume before it is ready to be punched down and formed into loaves.

Once the dough has risen, punch the dough to deflate and divide into six equal portions.  Grease six bread pans and form the dough into loaves.  Place the loaves into the pans.  Using a fork, make four indentations into each loaf.  Cover the loaves with plastic wrap and allow them to rise to the rim of the pan before baking.

 

Preheat oven to 350 degrees.  Place bread into the oven and set your timer for 45 minutes to an hour.  Each oven calibrated differently so check after 45 minutes.  Each loaf should be browned and it should sound hollow when you tap it.  Remove from oven and place on a cooling rack.  Allow to cool for 15 to 20 minutes before removing from pans.  Allow each loaf to cool further.

When the bread comes out of the oven, you may want to brush butter over the top to give it extra flavor and a nice sheen.

Old Fashioned Barbecued Meatloaf

Meat loaf - almost everybody's favorite.  I hope you'll try my version of barbecued meat loaf.  It's really delicious!

Ingredients:

3 lbs. meat loaf mix (veal, pork and beef)
1/2 c. chopped bell pepper (any color)
1/2 c. chopped Vidalia onion
4 slices of bread, crust removed
milk (enough to moisten bread slices)
2 T. butter or olive oil
salt and pepper, to taste
2 eggs (room temperature, beaten with a fork)
2 T. Worcestershire sauce
1/2 c. your favorite BBQ sauce (plus extra for basting)
1 lb. bacon
1/4 c. chopped parsley

Place bread slices in a bowl.  Pour enough milk over bread to moisten, but not drench.  Allow to absorb. 

Chop onion and pepper.  In a skillet, add butter or olive oil.  Sweat the vegetables until they are soft but not browned and allow to cool.

In a large mixing bowl, add meat loaf mixture.  Using your hand, squeeze excess milk from the bread.  Tear into small pieces and add to meat.  Add beaten eggs, salt and pepper, Worcestershire sauce, barbecue sauce, parsley and cooled vegetables.  Mix lightly to combine, using two forks.

Determine what pan you are using to bake the meat loaf in.  I use a pan specifically for meat loaf, which has an insert in it, allowing fat to drain.  If you don't have that, you can use a bread pan or bake on a rack in a 9x13 pan.

In a loaf pan that has been sprayed with non stick coating, lay slices of bacon, alternating slices so that every other ones is longer on the opposite side.  If you choose to bake on a rack, try laying the bacon out in the same manner on a sheet of parchment paper.  Shape meat mixture into a leaf and place in the middle of the bacon.  Pull up the sides to encase the bacon.   Remove from parchment onto a rack that has been sprayed with non stick coating.

 

Preheat oven to 450 degrees and cover meat loaf with aluminum foil.  Bake for one hour.  Remove from oven and remove foil.  Baste the top of the meat loaf with additional barbecue sauce.  Return to the oven uncovered for an additional half hour at 400 degrees or until meat juices run clear (165 degree internal temperature).  Allow to set for ten minutes before serving.

Serve with your favorite side dish.  Yields 4-6 servings.