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Limburger IN Bread
Submitted by:
Jeanne
Chesapeake Beach, MD
Ingredients:
8 oz. Wisconsin Limburger Cheese
1 cup mashed potatoes
1/2 cup cold water
2-1/2 cups rye flour
1-1/2 cups all purpose flour
1 tablespoon caraway seeds (optional)
1/4 cup warm water
1 package active dry yeast
2 teaspoons salt
6 tablespoons cornmeal
1 tablespoon shortening
course salt
1/4 cup butter (melted)
1 jalapeño pepper (optional)
Directions:
Cube Limburger Cheese (reserve a few thin slices). Start yeast with
1/4 cup warm water. Beat yeast into cornmeal, mashed potatoes, shortening and
cheese until smooth. Add caraway seeds (save some for top of bread). Knead
dough. Dough is sticky, do not use any more flour in kneading than necessary.
Form into two loaves. Brush with melted butter. Sprinkle with
salt and caraway seeds. Let dough rise until doubled. Make a slit lengthwise
1/2 inch deep in top of each loaf. Add thin slices of Limburger Cheese and jalapeño
peppers.
Bake at 350° for about one
hour.
Serve
buttered and warm with a thin slice of onion and a nice cold beer.
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