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Aussi Resturant Style Dark Bread

· 3 packages dry yeast
· 1/2 cup warm water
· 1 Tablespoon sugar
· 1 cup warm water
· 1/2 cup dark molasses
· 1 Tablespoon salt
· 2 Tablespoons oil
· 2 cups rye flour
· 2-1/2 to 3 cups all-purpose flour

Soften yeast in 1/2 cup warm water. Stir in sugar. Let stand 6 minutes or till bubbly. Meanwhile, in large mixing bowl combine 1 cup warm water with molasses, salt, oil, and rye flour. Beat to smooth batter. Add yeast water mixture, stirring to combine. Work in all-purpose flour till dough is smooth and no longer sticky, very pliable and elastic. Knead a few minutes. Let rise till doubled in greased bowl. Punch down. Shape into 2 large round loaves placed a few inches apart on greased and cornmeal dusted cookie sheet or fill 6 mini foil loaf pans, greased and dusted in cornmeal, with the dough, dividing it evenly between these little pans. Either way let loaves rise till doubled in warm place. Bake large loaves 375 degrees F. about 30 minutes or till crust makes hollow sound when tapped with knuckles. For tiny loaves place pans on dry ungreased cookie sheets, a few inches apart. When doubled in size, bake at 375 degrees F. for 20 minutes.
Bread freezes beautifully.
Yield: 2 large loaves or 6 mini-loaves

Square Carrot Cake

· 2 Eggs
· 1 ts Vanilla
· 6 oz Oil
· 1 ts Salt
· 1 1/2 ts Baking powder
· 2 ts Cinnamon
· 1 c Sugar
· 1 1/4 c All-purpose flour
· 1 c Carrots; grate fine
· 1 c Walnuts; well-chopped
· 1/2 c Light raisins; optional
· Cream cheese icing
· 6 oz Cream cheese; softened
· 1/4 lb Butter
· 1 lb Powdered sugar
· 1 1/2 ts Orange extract
· 1 ts Spice island orange peel
· 1 tb Light corn syrup or pancake
· 1 tb Cornstarch or flour

Combine first 8 ingredients with electric mixer on medium-high. Beat 3 minutes scraping down sides of bowl often. Remove beaters. Stir in last 3 ingredients. Grease and flour 9” square pan. Spread batter evenly in pan. Bake at 325~ about 50 minutes. Cool in pan about 30 minutes. Frost with Cream Cheese Frosting and sprinkle with additional walnuts.

ICING-Cream the cream cheese with the butter until light and fluffy, using med-high spped of electric mixer. Add half of the sugar, increasing speed to high. Add extract and peel and beat about 1 minute. Scrape down sides of bowl often. Resume beating adding remaining powdered sugar. Beat smooth. Frost sides and top of cake.

Serves: 6