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Associate.com - Share Your Recipe!

Recipe Name: Adapted Pickle Juice Rye Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Breads Comments:
Course:  
Difficulty:
Preparation Time:
Number of Servings: 1

Ingredients:
3 Cup(s) Bread flour
3 Teaspoon(s) Fleischmann's Active Yeast, Fleischmann's Active Yeast
1 Cup(s) Sour Dill Brine
3/4 Cup(s) Water, warmed to 120 degrees
2 Tablespoon(s) Crisco
2 Tablespoon(s) Sugar
1 1/2 Teaspoon(s) Salt
1 Tablespoon(s) Dry Dill Weed
1 1/2 Cup(s) Med. Rye Flour
1 1/2 Teaspoon(s) Caraway Seeds
1 Lg. Egg, room temp.
Directions:
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 Gemini's MASSIVE MealMaster
collection at www.synapse.com/~gemini

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 1600
Calories From Fat: 62
Total Fat: 7.4g
Cholesterol: 0mg
Sodium: 3503.7mg
Potassium: 557.3mg
Carbohydrates: 326.6g
Fiber: 11.5g
Sugar: 26.4g
Protein: 50.5g


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