Blue Ribbon Rye Bread
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Blue Ribbon Rye Bread
  Rye    Bread  
Last updated 6/12/2012 1:09:20 AM. Recipe ID 36250. Report a problem with this recipe.
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      Title: Blue ribbon rye bread
 Categories: Abm
      Yield: 1 Loaf
 
MMMMM------------------------1 POUND LOAF-----------------------------
    1/3 c  Spring water (75-80 F.)
      2 tb Fresh orange juice
  1 1/2 c  White bread flour
    1/2 c  Rye flour
  1 1/2 tb Dry nonfat milk
      2 ts Butter, at room temperature
      1 ts Rapid-rise yeast
           Or
      2 ts Active dry yeast
    1/2 ts Dried orange peel
      1 ts Fennel seeds

MMMMM----------------------1 1/2 POUND LOAF---------------------------
      1 c  Spring water (75-80 F)
    1/4 c  Fresh orange juice
  2 1/4 c  White bread flour
    3/4 c  Rye flour
      2 tb Dry nonfat milk
      1 tb Sugar
      2 tb Butter, at room temperature
      2 ts Rapid-rise yeast
           Or
      1 tb Active dry yeast
    3/4 ts Dried orange peel
  1 1/2 ts Fennel seeds
 
  Yield: 1  lb. =  8 slices
    1 1/2    lb. = 12 slices Source:Heartland Cooking Breads/Giedt
  
  *Note: Recipe works best on regular bake cycle
  
  1. Put all ingredients except dried orange peel and fenne seeds in the
  bread pan and assemble the bread machine according to manufacturer's
  instructions.
  
  2. Select regular, rapid or delayed bake cycle and light crust
  setting.
  
  3. After the first beep or towards the end of the first nead, add the
  dried orange peel and fennel seeds, following your bread machine's
  instructions for raisin bread. Bake and cool as directed.
  
  1 slice:129 cal,4g protein,3g total fat (1.5g saturated),22g carbo,
  29mg sodium,6mg chol,2g dietary fiber
  
  From the recipe files of suzy@gannett.infi.net




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Recipe ID 36250 (Apr 03, 2005)

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