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Sour Cream Cranberry Rye Bread

Source of Recipe

Posted by Joyce'S


Recipe Introduction

Ideal sandwich bread for leftover turkey.

List of Ingredients

4-1/2 to 5 cups all-purpose flour
3 cups rye flour
1/3 cup powdered milk
1/4 teaspoon allspice
1/4 teaspoon cloves
1 tablespoon salt
1 cup sour cream
1 cup cranberry sauce
1/2 cup molasses
2 packages active dry yeast
1 cup warm water (105 degrees F to 115 degrees F)


Recipe

Place 3 cups all-purpose flour, rye flour, powdered milk, allspice, cloves, and salt in bowl. Attach bowl and dough hook. Turn to speed 2 and mix 30 seconds. Combine sour cream, cranberry sauce, and molasses and add to bowl. Dissolve yeast in warm water. Turn to speed 2 and gradually add yeast mixture. Mix 2 minutes. Continuing on speed 2, add remaining flour, 1/2 cup at a time, until dough clings to hook and cleans sides of bowl. Knead on speed 2 for 2 minutes longer.

Place in a greased bowl, turning to grease top. Cover; let rise in warm place, free from draft, until doubled in bulk, about 1 hour.

Punch dough down and divide in half. Shape each half into a loaf and place in a greased 8-1/2 x 4-1/2 x 2-1/2-inch loaf pan. Cover; let rise in warm place, free from draft, until doubled in bulk, about one hour.

Bake at 375 degrees F for 30 to 35 minutes. Remove from pans immediately and cool on wire racks.

Yield: 2 loaves.