| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Eggs |
|
Abm, Breads |
1 |
Lg. loaf |
INGREDIENTS
| 3 |
c |
Bread Flour |
| 3 |
ts |
Fleischmann's Active Yeast |
| 1 |
c |
Sour Dill Brine |
| 3/4 |
c |
Water; warmed to 120 degrees |
| 2 |
tb |
Crisco |
| 2 |
tb |
Sugar |
| 1 1/2 |
ts |
Salt |
| 1 |
tb |
Dry Dill Weed |
| 1 1/2 |
c |
Med. Rye Flour |
| 1 1/2 |
ts |
Caraway Seeds |
| 1 |
|
Lg. Egg; room temp. |
INSTRUCTIONS
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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