I received this recipe from a dear friend about 45 years ago, in Iowa.

Casserole Rye Bread (Corrected)

1 cup milk
3 tablespoons sugar
1 tablespoon salt
1 1/2 tablespoons butter
1 cup warm water
2 packages dry yeast
3 cups white flour
1 1/2 cups rye flour

Heat milk, sugar, salt and margarine together and cool to lukewarm. Measure warm water and dry yeast into a bowl. Stir until dissolved. Stir in lukewarm milk mixture and flours. Beat Until Well Blended. Cover and let rise free from draft about 50 minutes or until double in bulk. Stir batter down and beat vigorously about ½ minute. Turn into 1½ quart casserole, well greased. Brush carefully with milk and bake uncovered for about an hour at 375°. Butter top well after baking.
JL in South Jersey

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