Adapted pickle juice rye

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 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.

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