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Adapted Pickle Juice Rye


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Bread

Ingredients:

ADAPTED BY LISA CRAWLEY
  • 3 c Bread Flour
  • 3 ts Fleischmann's Active Yeast
  • 1 c Sour Dill Brine
  • 3/4 c Water; warmed to 120 degrees
  • 2 tb Crisco
  • 2 tb Sugar
  • 1 1/2 ts Salt
  • 1 tb Dry Dill Weed
  • 1 1/2 c Med. Rye Flour
  • 1 1/2 ts Caraway Seeds
  • 1 Lg. Egg; room temp.

Directions:

I used my crock dill brine and decreased the salt from the original recipe which called for 2 ts. due to the high salt content of my brine. I forgot the egg that is called for! I used 3 ts. Active Dry Yeast instead of the 3 pkg. called for in the conventional recipe. I warmed the brine and the water.
 
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini