| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Grains | Breads | 15 | Servings | |
INGREDIENTS
| -MARILYN FRIEMAN (WJFH60B | ||
| 1 | pk | Yeast |
| 1 | c | Rye flour + |
| 2 | tb | Gluten |
| 3 | c | Bread flour |
| 2 | tb | Buttermilk powder |
| 1 | tb | Sugar |
| 1 | ts | Salt |
| 1 | tb | Honey |
| 1 | tb | Butter |
| 1 1/2 | tb | Caraway seeds * |
| 1 1/2 | c | Water |
INSTRUCTIONS
To Donna C And everyone else. I have been experimenting to get a really great tasting NY RYE. All the recipes in the books and on board were too dense for me. I finally came up with one that my family really liked. Let me know how you all feel. PLEASE NOTE THIS IS FOR THE BIG 1 1/2 LB. BREAD MAKER SCALE DOWN FOR YOUR NEEDS. Put on white bread mode. I don't have a turbo so I don't know how it would be on that mode. Hope you'all enjoy! Marilyn Frieman in ST.PETE. WJFH60B Mort has made this bread for the past month and now it is our favorite as well. It works well with Smiley's yeast and I don't add the gluton (cause we are out of it, <g>) and it is STILL fine! * We use 2 or 3 T of the caraway seeds...YUM! Reformatted by Elaine Radis From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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