Make a loaf for tonight’s dinner and have one left for tomorrow, too.
When you see this badge, you know it will be good! These are the recipes that have passed our test.
3/4 cup warm (105° to 115°F) water
1 (16-ounce) package hot roll mix
2 large Land O Lakes® Eggs
2 tablespoons Land O Lakes® Butter, softened
2 tablespoons mild-flavored molasses
3/4 cup rye flour
1 teaspoon freshly grated orange zest
1 teaspoon fennel or caraway seeds, if desired
Combine water and yeast from hot roll mix in small bowl; stir to dissolve. Stir in eggs, butter and molasses.
Combine dry mixture from hot roll mix, rye flour, orange peel and fennel seeds in large bowl; add yeast mixture. Stir until soft dough forms. Turn dough out onto lightly floured surface; knead 3-5 minutes or until smooth, adding all-purpose flour, if necessary, to reduce stickiness.
Divide dough in half; shape each half into round 6-inch circle. Place loaves onto greased baking sheet. Cover; let rise in warm place 45-60 minutes or until double in size.
Heat oven to 350°F.
Make diagonal cuts in top of loaves with sharp knife just before baking. Bake 25-30 minutes or until golden brown and loaves sound hollow when tapped.
Explore reviews fromour online community