Yield: 1 Lg. loaf
Measure | Ingredient |
---|---|
3 cups | Bread Flour |
3 teaspoons | Fleischmann's Active Yeast |
1 cup | Sour Dill Brine |
¾ cup | Water; warmed to 120 degrees |
2 tablespoons | Crisco |
2 tablespoons | Sugar |
1½ teaspoon | Salt |
1 tablespoon | Dry Dill Weed |
1½ cup | Med. Rye Flour |
1½ teaspoon | Caraway Seeds |
1 \N | Lg. Egg; room temp. |
FRAN NOSSEN
ADAPTED BY LISA CRAWLEY
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.