MMMMM--------------------1 1/2 POUNDLOAF-------------------------
5/8 c Milk
3/4 c Water (for
Welbilt/Dak machines add
3 tb More water)
1 1/2 c Whole-wheat flour
1 1/2 c Bread flour
1 c Rye flour
1 1/2 ts Salt
1 1/2 tb Butter or
Margarine
3 tb Molasses
1 tb Caraway seeds
2 ts RED STAR active
Dry yeast for all machines
Except 1 1/2-pound
Panasonic/
National machines (use 4
MMMMM------------------------1 POUNDLOAF-----------------------------
1/2 c Milk
3/8 c Water (for
Welbilt machine add 1
Tablespoon more water)
1 c Whole-wheat flour
1 c Bread flour
1/2 c Rye flour
1 ts Salt
1 tb Butter or
Margarine
2 tb Molasses
2 ts Caraway seeds
2 ts RED STAR
Active dry yeast for all
Machines
1/2 ts RED STAR
Active dry yeast
Lois's favorite bread is this densely-textured basic rye bread. It
has a great crust and is reminiscent of a good Jewish rye. Toasted or
used for a sandwich, it's delicious. Place all ingredients in bread
pan and press "start". After the baking cycle ends, remove bread from
pan, place on cake rack, and allow to cool 1 hour before slicing.
From: "Bread Machine Magic Cookbook" by Linda Rehberg, Lois Conway
Posted by: Debbie Carlson - Cooking Echo
MMMMM
