Pickle juice rye
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Pickle juice rye
  Juice    Rye    Vegetables    Pickles  
Last updated 6/12/2012 12:50:48 AM. Recipe ID 12280. Report a problem with this recipe.
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      Title: Pickle juice rye
 Categories: Breads, Vegetables
      Yield: 2 Servings
 
           Frances Nossen  (SWTK50B)
           From Bread in Half the Time
      3 c  FLOUR, BREAD
      3 pk YEAST, DRY
      1 c  BRINE, SOUR DILL
    3/4 c  WATER, 120 DEGREES
      2 tb CRISCO
      2 tb SUGAR
      1    EGG, LARGE,ROOM TEMP
      2 ts SALT
      1 tb DILL WEED, DRY
  1 1/2 c  FLOUR, MEDIUM RYE
  1 1/2 ts CARAWAY SEEDS
           *****    GLAZE:
      1    EGG
      1 tb MILK
 
  COMBINE BREAD FLOUR AND YEAST IN MIXER BOWL. ADD PICKLE BRINE (AT
  LEAST AT ROOM TEMP) AND MIX. ADD REMAINING INGREDIENTS AND MIX,
  ADDING MORE BREAD FLOUR AS NEEDED UNTIL DOUGH CLEANS SIDE OF BOWL.
  LET RISE UNTIL DOUBLE IN BULK. PUNCH DOWN AND KNEAD FOR A FEW
  SECONDS. LET DOUGH REST FOR 10 MINUTES. GREASE YOUR LARGEST BAKING
  SHEET WITH CRISCO. FORM DOUGH INTO A BALL AND PLACE ON BAKING SHEET.
  MAKE A FEW PARALLEL SLITS IN THE TOP, BRUSH WITH THE GLAZE, AND
  SPRINKLE WITH ADDITIONAL DILL WEED IF DESIRED. LET RISE UNTIL DOUBLE
  IN BULK. BAKE ABOUT 50 MINUTES @ 375 OR UNTIL LOAF SOUNDS HOLLOW WHEN
  TAPPED. COOL ON RACK. FOR CHEWIER CRUST, BRUSH WITH WATER WHILE STILL
  HOT.
 




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Recipe ID 12280 (Apr 03, 2005)

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