| 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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