Title : Pickle juice rye
Categories : Breads, vegetables
Servings : 2

Frances Nossen (SWTK50B) 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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