Ron-again’s Rye Bread

It is a morbid and depressing fact that when it comes to adultery, there are too many casualties among pastors. Ministers are just as vulnerable as others. No area, no country, no denomination is immune. The damage done in each case is irreparable: the breakdown, as far as ministry is concerned, final. This is a distasteful subject, but we cannot shirk it. The matter demands faithful treatment. Let him who thinks that he stands take heed lest he fall.

Erroll Hulse

CATEGORY	CUISINE	TAG	YIELD
Grains		Breads	16	Servings

INGREDIENTS

1/2	T	Yeast
1	c	Rye flour
2 3/4	c	Bread flour
1/3	c	Sugar, brown
2	t	Caraway seed
1/2	T	Salt
2	T	Butter
1 1/2	c	Water, warm

INSTRUCTIONS

Bring all ingredients to room temperature and pour into bakery, in
order. Set "baking control" at 10 o'clock. Select "white bread" and
push Start.  This is the best rye bread recipe I've ever made in the
DAK R2D2. It  was given to me by Ron Lanning, and I think he may also
have posted  it on the board. His recipe was for the small machine, and
this my  adaptation for the larger ones.  It makes a very light, fluffy
rye with a nice, domed top.  I find that my rye bread does better if I
leave the dough a little on  the wet side. It will rise like crazy, so
just before the bake cycle  starts, I press it down just a bit to keep
it from collapsing during  the bake cycle.  Source: SANYO BM HOME
BAKERY BOOK MM by Sylvia Steiger, GEnie  THE.STEIGERS, CI$ 71511,2253,
GT Cookbook echo moderator at net/node  004/005  From Gemini's MASSIVE
MealMaster collection at www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 117 Calories From Fat: 16 Total Fat: 1.9g Cholesterol: 3.8mg Sodium: 220.9mg Potassium: 37.5mg Carbohydrates: 21.9g Fiber: <1g Sugar: 4.5g Protein: 3g