Swedish Limpa

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Swedish Limpa Ingredients

3/4 c Water	1/2 c Warm water
1/3 c Brown sugar	1 pk Active dry yeast
2 tb Vegetable oil	
2 ts Salt	1 c White flour
2 ts Grated orange rind	1 1/4 c Light rye flour
	
1 ts Sugar; in	1 c White flour; (1 to 1 1/2)

Instructions for Swedish Limpa

Combine the first ingredients and heat to lukewarm. Meanwhile, dissolve the yeast and sugar in the water. Let stand 10 min, keeping at a temp of about 80 degrees, then stir briskly with a fork. Add softened yeast to the lukewarm liquid mixture. Stir in 1 cup white flour and the rye flour. Beat well, then add the rest of the white flour. Work in the last of the flour with your hands. Turn onto a floured board and knead for 5 minutes. Form dough into a ball and place ina greased bowl, grease the top slightly. Cover and let rise until 1 1/2 times the original size (about 1 1/4 hour at 80 degrees). Punch down and form into a smooth ball. Cover it and let it rest 10 min. Shape into a cylinder which is about 14 inches long, tapering the ends slightly. Place on a greased baking sheet and slash 4 or 5 times across the top. Grease slightly. Cover and let rise until almost doubled in bulk (about 45 min at 80 degrees). Bake in pre-heated 375 degree oven for 30-35 min. Eat and enjoy. >From: mvinqvist@mta.ca (Mindy Vinqvist) From: Bread-Bakers Archives: ftp.best.com/pub/reggie/archives/bread/recipe

Main Ingredient: GrainsCuisine: Uncategorized

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