European Stars And Stripes (Newspaper) - July 17, 1986, Darmstadt, Hesse                                Food baked bread comes Home some recipes you can sink your hands into and everything else like the firs kiss you never forget the first Lime you make bread. Bui unlike the kiss you wish you could. Yen up to he hairline and beyond. Flour in places you forgot you had. Yucky Funky dough everywhere but Between the toes. Sore arms. Sore hands. Sore fingers. And worst of All sore ego after taking one look at that thing in the oven that s supped to be bread. It s not a pretty picture. If smart you la quit while you re behind and leave the bread business to the pros. Then again Here s nothing quite like the smell of homemade bread baking or the taste of grandma s Jam atop a hot slice directly from the oven. So you keep on stirring and mixing and poking and punching until one Day your bread begins to look As Good Asil tastes. Well some of us still Haven t reached thai stage. In fact some of us Are Stefl in the orchestra pit but practice makes perfect. So Here s some Homework the first is a favorite recipe from stripes food columnist Sharon Kudgins. The others Are from the new York time. Happy baking. -d.v. Dark bees Rye bread 3 cups unbleached while flour 3-4 cups Rye flour 2 packages 2 scant Tablespoons Active dry yeast it cup in sweeter powdered Cocoa 1 Tablespoon Salt 2 Tablespoons Caraway seeds 2 cups dark Beer or h liter bottle i cup molasses 2 Tablespoons vegetable Oil measure the flour by spooning it lightly into a measuring cup and leveling off the top. In a Large bowl Combine 2 cups a the while flour with the dry yeast Cocoa Salt and Caraway seeds mix Well. In a medium Saucepan heat the Beer molasses and Oil together until the mixture reaches 120 to 130 degrees pour the liquid mixture Over the dry ingredients. Beal the dough Wilh an electric mixer at medium Speed for two Minifie scraping the sides of the bowl occasionally. Stir in the remaining i cup of White flour. Beat with electric mixer at High Speed for 2 minutes. With a wooden spoon gradually stir in enough Rye flour to make a soft dough that pulls away from the sides of the bowl. Add the Rye flour i cup at ,1 time the amount of Rye flour necessary can Range from 3 to 4 cups depending on he Type and Quality of the flour the humidity Etc some people Cen t get enough of Tosh baited bread turn the dough out onto a floured Board and knead it for 1c minutes or until the dough is smooth and elastic. Cover it loosely Wilh plastic wrap then a Towel and let it rest for 20 minute on the Board after 20 minutes punch the dough Down and Divide in in half. Shape each half into a round loaf flattened slightly on lop. Place each loaf in a greased 8-Inch round pan or on a greased baking Sheet. Brush the surface of the loaves Wilh additional vegetable Oil then cover them loosely with plastic wrap. Refrigerate the loaves from 2 to 24 hours. When ready to bake remove them from the refrigerator uncover and Lei them sit at room temperature for it minutes. Meanwhile preheat t he oven to 400 degrees j us before baking make a Large a with a Sharp knife on the top of each loaf. Bake at 400 degrees for 30-35 minutes. Remove the pans and Lei Cool on a wire rack. Brush the top crust Wilh melted butter if desired. Makes 2 loaves. Salty Rye bread % cup lukewarm water 2 Tablespoons Active dry yeast or two w ounce packages a cup molasses 2 cups lukewarm milk 1 egg slightly beaten 2 Tablespoons vegetable Oil 4 Teaspoons Salt 4 Tablespoons Caraway seeds 4 Tablespoons sesame seeds 2 cups unbleached enriched flour 3 to 316 cups Rye flour 1 egg Yolk mixed with 2 Tablespoons water for Glaze optional in a Large measuring cup or Small bowl Combine the water yeast and molasses set aside to prove for about five minutes allowing to Bubble and foam. In a Large mixing bowl Combine milk egg. Oil Salt and seeds. Add the yeast mixture to the milk mixture and stir until Well combined. Add the unbleached flour and stir vigorously 200 to 300 i Rokes to develop gluten. Add three cups Rye flour cup by cup mining Well after each Arldie Ion. Turn onto lightly floured Board and knead Well adding additional flour As needed to keep the dough from being Sticky. Knead for 10 to 15 minutes until dough is smooth and elastic. Because Rye flour is Law in gluten Rye breads require More kneading than wheat breads to make a lighter dough place in a Large oiled bowl cover Wilh a Ctol and let Rise in a warm place such As an unheard oven until double in bulk or about 1 i to 2 hours. When risen test by inserting two fingers about 2 inches into the risen dough. If the indentation remain the dough is ready. Punch Down with the fist until dough is deflated. Knead for a minute and return Juty 7, 19st