Swedish Ijmpa Bread
In a large warm mixing bowl dissolve 2 packages dry yeast in 1 1 /2 cups lukewarm water. Add ¼ cup each of molasses and sugar. 1 tablespoon salt. and the finely grated rind of 2 oranges. Mix in 2 tablespoons soft butter and 2 1/2 cups sifted rye flour, and when the flour is thoroughly blended add 2 ½ cups sifted white flour, turn out the dough onto a floured board, and knead it until it is smooth. Remove the dough to a buttered bowl, cover it with a warm towel, and let it rise until it doubles in bulk, about 2 hours.
Punch down the dough and let it rise again until it doubles in bulk, about 1 hour. Punch it down again, divide it in half, and, with floured hands, form it into 2 round loaves. Place the loaves on a buttered baking sheet, cover them with a warm damp towel, and let them rise again until they double in bulk, about 1 hour. Bake the loaves in a moderately hot oven (375° F.) for 35 minutes. Brush the tops with melted butter and let them cool.
Raisin Batter Bread
In a large warm mixing bowl combine 2/3 cup hoc water, 1/3 cup sugar, ¼ cup soft butter, and 2 teaspoons salt, and let the mixture cool to lukewarm. Dissolve 2 packages dry yeast in ½ cup warm water and add it to the mixture in the bowl. Add 1 beaten egg, 3 cups sifted white flour, and 1 cup raisins dusted with ¼ cup white flour, and stir the dough until it is well blended, at least 3 minutes. Cover the dough with a warm towel and let it rise in a warm place until it doubles in bulk, about I hour. Stir down the dough and beat it for 1 minute, turn it into a buttered 1 ½-quart casserole, and bake the bread in a hot oven (400° F.) for 3/4 hour. The dough for this bread is loose enough to be stirred father than kneaded.
French Bread
In a warm mixing bow. dissolve 1 package yeast in 1 ¼ cups lukewarm water. Add 1 ½ teaspoons salt, 3 tablespoons soft butter, and 1 cups sifted white flour. and stir with a wooden Spoon, Add 2 more cups sifted white flour and turn out the dough onto a lightly floured board. Knead the dough until it is Smooth, about 6 to 8 minutes. Place the dough in a buttered bowl and turn it until the whole Surface is coated. Covet the dough with a warm damp towel and let it rise in a warm place until it doubles in bulk, about 1 ½ to 2 hours.
Punch down the dough, cover it with a warm damp towel, and let it rise again for 45 minutes. Punch down the dough, cover it again, and let it rest for 15 minutes. Shape the dough into a rectangle 15 inches long, roll it up the narrow way, and seal the edges well. Roll it gently to elongate it into an even, narrow roll, as long as your baking sheet will allow—at least 17 inches.
Butter a baking sheet, sprinkle it with corn meal, and arrange the loaf on it. Brush the top with cold water. Cut ¼inch-deep diagonal slashes along the top. 3 inches apart, and let the dough Stand, uncovered, for 1 ½ hours. Brush flutop again with cold water and bake the bread in a moderately hot oven (375” F.) for 20 minutes. Brush with 2 tablespoons water stirred into 1 egg white and bake the bread for 25 minutes longer.
Pumpernickel
In a warm mixing bowl dissolve 3 packages dry yeast in 1 ½ cups lukewarm water, and add ½ cup molasses, 3 tablespoons caraway seeds, and 1 tablespoon salt. Stir the mixture well. Add 2 tablespoons soft batter and 3 cups rye flour, and mix well with a wooden spoon. Add 5 cups sifted white (lour and turn out the dough onto a lightly floured board. Knead the dough until it is smooth, about ft to 10 minutes. Place the dough in a buttered bowl and turn the dough until it is thoroughly coated. Cover the dough with a warm damp towel and let it rise in a warm place until it doubles in bulk, about 2 hours.
Punch down the dough and work it into 2 balls. Place the balls of dough on a baking sheet sprinkled with corn meal, cover with a warm damp towel, and let them rise for 45 minutes. Brush the tops of the loaves with water and bake them in a very hot oven (450° F.) for 10 minutes, reduce the heat to moderate (350° F.), and bake them for 30 minutes longer.
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