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Swedish Hono Bread - Honokakor
Makes 8 - 10 rounds of bread

2 oz active compressed yeast
1/2 cup butter or margarine
1 qt milk
1/4 cup light corn syrup
3 tsp salt
3 tsp ground aniseed
3 tsp ground fennel
2 cups rye flour
8 cups (approx) all-purpose flour

Crumble the yeast in a mixing bowl. In saucepan, melt the butter
and then add the milk. Heat to 99M-0F/37M-0C or lukewarm. Dissolve
the yeast in a little of the warm milk. Add the rest of the liquid,
syrup, salt, aniseed, fennel, and rye flour to the yeast. Stir
together and add the all-purpose flour. Work the dough until smooth
and shiny. Cover and let rise for 20 - 30 minutes.

Turn the dough out onto a floured surface and knead well. Divide
into 8 - 10 sections and roll each section into a smooth ball.
Cover and let rise under a baking cloth in a warm room for 25 - 30
minutes. Then, with a rolling pin, roll out large rounds of bread,
about 10" (27 cm) in diameter.

Place bread on greased baking sheet and allow to rise for 5 minutes.
Prick surface with a fork. Bake in the center of the oven for about
5 minutes. Cover and let cool.


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