Re: [gardeners] Sour cream rye bread
Alan Zelhart (gardeners@globalgarden.com)
Tue, 09 Jan 2001 10:01:43 -0700
Sounds wonderful George...I'm going to have to try this one out. I use my bread
machine all the time!
Alan
"Shirley, George" wrote:
> Recipe is for a two-pound loaf. Enclosed is for 1.5 lb loaf ().
>
> 3/4 (2/3) cup water
> 2.5 (2) tbspn basalmic vinegar
> 7/8 (2/3) cup sour cream
> 3 (2) tbspn dark honey or molasses (I used molasses)
> 3 (2) tbspn vegetable oil
> 2.5 (1.75) cups bread flour (I used half whole wheat)
> 1.5 (1.25) cups dark rye flour
> 1.5 (1) tbspn instant potato flakes
> 1 (1) tbspn vital wheat gluten
> 2 (1) tspn vital wheat gluten
> 1 (1) tbspn caraway seeds
> 1 (0) tspn caraway seeds
> 1.5 (1) tspns ground coriander seeds
> 2 (1.5) tspn salt
> 1 (2.75) tbspn (tspn) bread machine yeast
>
> Put ingredients in pan according to your machines directions. Uou can use either
> the Basic or Whole Wheat cycle, I used Whole Wheat, and set the crust for
> medium. The dough ball will be well shaped, but tacky and spread like a puddle
> during the risings.
>
> We find it right tasty and friends I have tried the recipe on like it right well
> too. The recipe comes from Beth Hensperger's book "The Bread Lover's Bread
> Machine Cookbook." Available from Amazon.com in hardback or paperback.
>
> George
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