Home -> [Bakery, Breads] -> [Adapted pickle juice rye Recipe]
Adapted pickle juice rye
Artist:
_
Yield:
1
Categories:
Bakery, Breads
Rating:
0
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Ingredients:
FRAN NOSSEN
ADAPTED BY LISA CRAWLEY
3
cup
Bread Flour
3
tsp
Fleischmann's Active Yeast
1
cup
Sour Dill Brine
3/4
cup
Water, warmed to 120 degrees
2
tbsp
Crisco
2
tbsp
Sugar
1 1/2
tsp
Salt
1
tbsp
Dry Dill Weed
1 1/2
cup
Med. Rye Flour
1 1/2
tsp
Caraway Seeds
1
Lg. Egg, room temp.
Procedures:
1
I used my crock dill brine and decreased the salt from the original recipe which called for 2 ts.
2
Due to the high salt content of my brine.
3
I forgot the egg that is called for! i used 3 ts.
4
Active dry yeast instead of the 3 pkg.
5
Called for in the conventional recipe.
6
I warmed the brine and the water
