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PICKLE JUICE RYE

Category:    Bread, Vegetables
Yield:2 servings
 
                      1    EGG, LARGE,ROOM TEMP
           From Bread in Half the Time         2 ts SALT
      3 c  FLOUR, BREAD                        1 tb DILL WEED, DRY
      3 pk YEAST, DRY                      1 1/2 c  FLOUR, MEDIUM RYE
      1 c  BRINE, SOUR DILL                1 1/2 ts CARAWAY SEEDS
    3/4 c  WATER, 120 DEGREES                       *****    GLAZE:
      2 tb CRISCO                              1    EGG
      2 tb SUGAR                               1 tb MILK
 
  COMBINE BREAD FLOUR AND YEAST IN MIXER BOWL. ADD PICKLE BRINE (AT LEAST AT
  ROOM TEMP) AND MIX. ADD REMAINING INGREDIENTS AND MIX, ADDING MORE BREAD
  FLOUR
    AS NEEDED UNTIL DOUGH CLEANS SIDE OF BOWL. LET RISE UNTIL DOUBLE IN BULK.
  PUNCH DOWN AND KNEAD FOR A FEW SECONDS. LET DOUGH REST FOR 10 MINUTES.
  GREASE YOUR LARGEST BAKING SHEET WITH CRISCO. FORM DOUGH INTO A BALL AND
  PLACE ON BAKING SHEET. MAKE A FEW PARALLEL SLITS IN THE TOP, BRUSH WITH THE
  GLAZE,
    AND SPRINKLE WITH ADDITIONAL DILL WEED IF DESIRED. LET RISE UNTIL DOUBLE
  IN BULK. BAKE ABOUT 50 MINUTES @ 375 OR UNTIL LOAF SOUNDS HOLLOW WHEN
    TAPPED.  COOL ON RACK. FOR CHEWIER CRUST, BRUSH WITH WATER WHILE STILL
  HOT.
 

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