“Aunt” Tillie’s Rye Bread
“Aunt” Tillie Lathiop cooked and baked for the children and adults of the East Coast Conference for many years beginning at Cromwell, Connecticut, and continuing at Camp Squanto and Pilgrim Pines at Lake Swanzey, New Hampshire. By means of proceeds from her bake sales, Tillie raised enough money to purchase the Camp Squanto boat, “The Tillio” in 1958 or 59, enjoyed by all the delighted kids who signed up for water skiing. Tillie was a member of the Quincy, Massachusetts Covenant Congregational Church.
We invite readers who knew Tillie and experienced her cooking to write us about her. Meanwhile, here is the recipe for her rye bread thanks to Marilyn Erickson of Minneapolis, Minnesota.
Tillie’s Rye Bread
The large mixer bowl can be used.
1 1/2 cups luke warm water
1/3 cup sugar
2 pkg. dry yeast
Mix together and let stand until foamy.
2 tbsp. melted shortening
1/4 cup dark molasses
2 tbs. grated orange rind
1 tsp. salt
1 tsp. each fennel seed and anise seed
Add these ingredients to the first mixture. Mix well.
2 cups rye flour
2 1/2 - 3 cups white flour
Add to the liquid mixture and mix with the mixer until the dough is too stiff. Add the rest of the four with a spoon.
Knead until smooth and elastic. Let rise until double. Punch down and let rise again.
This makes one very large loaf of bread. Two round loaves work well too.
Bake at 375 degrees for 30 - 35 minutes. Smaller laves about 20 minutes or until brown and sound hollow.