Adapted Pickle Juice Rye

Categories: Abm | Breads

Serves: 1 Lg. loaf

Ingredients:

--------------------------------FRAN NOSSEN--------------------------------

Instructions:
--------------------------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.

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

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