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Category: Fruits, grains/veggies/Pickles
Rating: (?) Not Yet Rated
Contributing Chef: james
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Translate:
French/Traduisez -
German/Übersetzen Sie -
Italian/Traduca
Portuguese/Traduza -
Spanish/Traduzca |
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Title: Adapted Pickle Juice Rye
Ingredients:
1 Servings
---- FRAN NOSSEN ---
--- ADAPTED BY LISA CRAWLEY --
3 Cup Bread Flour
3 Tsp Fleischmanns Active Yeast
1 Cup Sour Dill Brine
3/4 Cup Water, warmed to 120 degrees
2 Tbl Crisco
2 Tbl Sugar
1 1/2 Tsp Salt
1 Tbl Dry Dill Weed
1 1/2 Cup Med. Rye Flour
1 1/2 Tsp Caraway Seeds
1 Lg. Egg, room temp.
Method of Preparation:
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. From Geminis MASSIVE MealMaster collection at www.synapse.com/gemini |
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