peg@rochester.UUCP (12/14/84)
From: Peggy Meeker <peg> I'm probably spelling it wrong, but I'm asking for a friend (don't attack!) ... Does anybody know of a real, honest-to-goodness Scandinavian recipe for limpa bread (that is, not the recipe found in most general American cookbooks). I understand it's a fairly heavy, dark, and somewhat sweet bread. Many thanks.
olson@rochester.UUCP (Thomas J. Olson) (12/21/84)
> From: Peggy Meeker <peg> > > > I'm probably spelling it wrong, but I'm asking for a friend (don't > attack!) ... Does anybody know of a real, honest-to-goodness > Scandinavian recipe for limpa bread (that is, not the recipe found > in most general American cookbooks). I understand it's a fairly > heavy, dark, and somewhat sweet bread. Many thanks. > Grandma Olson's Special Christmas Limpa - makes two large or three small loaves. - this bread needs to rise three times for about 2 hrs each, so be sure to start early in the day. 1 small potato, mashed with a fork 2 cups of the water you cooked the potato in 1 cup lukewarm water 1 small can evaporated milk 1/2 c. molasses 1/2 c. sugar 1 tsp. salt 2 Tbsp. melted butter 1 package dry yeast dissolved in 1/2 c. water 3 c. rye flour white flour as needed - usually about 6 cups Mix everything except the white flour in a large mixing bowl or pot. If necessary add more rye to make it like a thick batter. Cover and let rise in a warm place for 2 hours. Stir it down and mix in enough white flour to make a heavy dough, then cover and let rise again. Turn it out on a floured board and knead for 5-10 minutes, adding more white flour. A word to the wise - rye flour makes incredibly sticky and stiff dough, so you're in for a workout. Shape the dough into loaves, put them in greased pans and let them rise covered a third time. Bake about 45 minutes in a moderate oven. Historical note : Grandma Olson was born Jenny Ingeborg Taub in Haparanda, Sweden in the year of 1891. She emigrated to the US by herself at the age of 15, bringing this recipe with her. Drink a toast to her, and enjoy!