Swedish Limpa Bread    No. 1990                        Yields 2 Loaves
  2 1/2 Cups      Warm Water                 2 Tbls      Orange Peel, Grated
      2 Pkg       Active Dry Yeast           1 tsp       Anise Seed
      1 Tbls      Salt                       4 Cups      Rye Flour
    1/4 Cup       Molasses               4 1/2 Cups      All Purpose Flour
    1/2 Cup       Light Brown Sugar,           -         Cornmeal
                  Packed                     2 Tbls      Butter, Melted
    1/4 Cup       Butter, Softened
 Make sure the warm water is between 105 degrees and 115 degrees.
 Put the warm water in a large bowl.
 Sprinkle the yeast over.
 Stir until the yeast is dissolved.
 Add the salt, molasses, brown sugar, first measure of butter, orange peel,
 anise seed and rye flour.
 Gradually add the all purpose flour.
 Mix in by hand until the dough leaves the side of the bowl (this dough will be
 Turn out onto a lightly floured pastry cloth or board (use all purpose flour
 to flour the board or cloth).
 Knead until smooth and elastic (about 10 minutes).
 Place in a lightly greased bowl.
 Turn dough to bring the greased side up.
 Cover with a towel.
 Let rise in a warm (85 degrees) place, free from drafts, until doubled in bulk
 (about 1 1/2 hours).
 Grease a large cookie sheet.
 Sprinkle lightly with cornmeal.
 Punch the dough down.
 Preheat the oven to 375 degrees.
 Turn out onto a lightly floured pastry cloth or board.
 Divide into as many parts as you are making loaves.
 Shape each into a smooth ball 6 in diameter.
 Tuck the edges under.
 Place on the cookie sheet with lots of room between.
 Form into ovals, 8 long with tapering ends.
 Use a sharp knife to cut 3 diagonal slashes on the top of the loaf, each about
 1/4 " deep.
 Cover with a towel.
 Let rise in a warm, draft free location until doubled in bulk (1-1 1/2 hours).
 Bake on the middle shelf for 30 to 35 minutes.
 Cover with aluminum foil during the last 10 minutes.
 Remove to a rack.
 Brush with melted butter.
 Serve slightly warm.