Recipe by ALLEGRO
"I found this in an inherited recipe box dated 1936. It originally called for 2 tablespoons fat, but I have substituted margarine or shortening with good results. I do not recommended making this recipe in a bread machine. If necessary, one tablespoon of active dry yeast can be substituted for the compressed yeast in this recipe."
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potatoes - peeled, boiled and mashed
1 1/2 tablespoons
1 (0.6 ounce) cake
compressed fresh yeast
warm water (110 degrees F/45 degrees C)
whole wheat flour
Very strange bread, the base is all starch. Very labor intensive to make, and it never would "un-stick" from the bowl. Wouldn't rise (not enough sugar?) too salty, I would never make this bread again.
I got a little happy with the potatoes, and shortening: Increasing each by 1 1/2 tablespoons. I cut back on the salt, only adding 2 teaspoons. On this, my first, attempt I also adjusted the flour ratio, having only 5 1/4 cups rye flour, to which I added 3/4 cups whole wheat. The additional whole wheat made the dough sticky so I ended up blending in another 1/4 - 1/3 cups all purpose flour during kneading. Even with the adjustments this is a nice, dense loaf of bread which is great tasting and ideal for sandwiches (i.e. Meatloaf)
I will try this again with the adjusted salt content and correct flour amounts. This recipe is a keeper.
* Percent Daily Values are based on a 2,000 calorie diet.
Milwaukee Rye Bread
Serving Size: 1/24 of a recipe
Servings Per Recipe: 24
Amount Per Serving
** Calories: 181
** Calories from Fat: 16
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