CORNED BEEF RYE TWIST

This recipe is from the 17th Annual Pillsbury Bake-Off in the 1960s.

2 packages active dry yeast

1 cup warm water

11-oz can Cheddar cheese soup

1/2 cup Pillsbury Mashed Potato Flakes

2 tablespoons brown sugar

1 tablespoon salt

2 tablespoons cooking oil

2 cups Pillsbury's Pure Medium Rye Flour

1/2 cup finely chopped Dinty Moore Corned Beef

2 tablespoons caraway seed

3 to 3 1/2 cups Pillsbury's Best Flour (regular or instant blending)

Oven 375 degrees                                                           Two 9x5-inch loaves

Soften yeast in warm water in large mixing bowl. Add soup, potato flakes, brown sugar, salt and oil. Stir in rye flour, corned beef and 1 tablespoon caraway seed. Gradually add regular flour to form a stiff dough, beating well after each addition. Knead on floured surface until smooth and satiny, 5 to 7 minutes. Cover; let rest 15 to 20 minutes. Divide dough into 4 parts. Shape each part into a strip about 10-inches long. Twist two strips together; seal ends. Place in well-greased 9x5-inch pans. Cover; let rise in warm place until light and doubled in size, 45 to 50 minutes. Brush with milk; sprinkle with 1 tablespoon caraway seeds. Bake at 375 degrees for 30 to 35 minutes. Remove from pans; cool on wire racks.

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