Swedish Limpa Bread

In large bowl combine sugar, molasses, 1/4 cup butter, salt, anise and orange peel.

Add 1 cup boiling water, stir until sugar dissolves and butter melts.

Add 1 cup cold water.

Cool to lukewarm.

Sprinkle yeast over warm water in measuring cup, stir until dissolved.

Add to molasses mixture; mix well.

Gradually add 5 cups flour and 1 cup rye flour; beat vigorously until smooth and dough leaves side of bowl.

Gradually add 3 cups rye flour.

Mix in last of flour with hand until dough leaves side of bowl.

(Dough is stiff.)

Turn out onto lightly floured pastry cloth or board. Knead until smooth and elastic, 10 minutes.

Place in lightly greased large bowl; turn dough to bring up greased side.

Cover with towel; let rise in warm place (85°), free from drafts, until double in bulk, about 1 1/2 hours.

Grease a large cookie sheet and sprinkle lightly with cornmeal.

Punch down dough, and turn out onto lightly floured pastry cloth or board.

Cut in half.

Shape each half into an oval.

With palms of hands, on lightly floured surface, roll each half into a loaf,12 inches long, tapering ends. Place on prepared cookie sheet, 5 inches apart.

With sharp knife, make four diagonal slashes in top of loaf, 1/4 inch deep.

Cover with towel; let rise in warm place, free from drafts, until double in bulk, 1 to 1 1/4 hours. preheat oven to 375°.

Bake on middle shelf for 35 minutes, cover with foil last 10 minutes if necessary. Brush with butter.

Serve warm, or cool on rack.

Makes two.