In large bowl, soften yeast in warm milk. Let stand 5 minutes. Beat in 1 cup flour, sugar, salt, cloves, pepper. Cover, let stand in warm place 40 minutes until dough becomes light and bubbly. Add beer and corn syrup. Stir in rye flour, raisins, enough of remaining flour to make moderately stiff dough. Turn out onto floured surface, knead until smooth and elastic, 8-10 minutes. Place in greased bowl, turning once to grease surface. Cover, let rise until double, about 1 hour. Punch dough down, let rest 10 minutes. Divide into thirds, shape in round loaves. Place on greased cookie sheets. Cover and let rise until double, 35-40 minutes. Bake at 375 degrees for 40 minutes. Cover each loaf with foil cap last 20 minutes of baking time to prevent overbrowning. Recipe by: Sonja Appleton Posted to Bakery-Shoppe Digest V1 #447 by "Terry Van Kirk"
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (77g)|
|Recipe Makes: 36|
|Calories from Fat: 7 (3%)|
|Amt Per Serving||% DV|
|Total Fat 0.7g||1 %|
|Saturated Fat 0.1g||1 %|
|Monounsaturated Fat 0.1g|
|Polyunsanturated Fat 0.3g|
|Cholesterol 0.2mg||0 %|
|Sodium 8.7mg||0 %|
|Potassium 196.2mg||5 %|
|Total Carbohydrate 52.4g||15 %|
|Dietary Fiber 4.8g||19 %|
|Sugars, other 47.6g|
|Protein 4.8g||7 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 232
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!