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Adapted Pickle Juice Ryebreads ----FRAN NOSSEN---- ----ADAPTED BY LISA CRAWLEY---- 3 cup bread flour 3 teaspoon fleischmann's active yeast 1 cup sour dill brine 3/4 cup water; warmed to 120 degrees 2 tablespoon crisco 2 tablespoon sugar 1 1/2 teaspoon salt 1 tablespoon dry dill weed 1 1/2 cup med. rye flour 1 1/2 teaspoon caraway seeds 1 lg. egg; room temp. 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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