Recipe - Lorraines Buttermilk Rye Bread

FOR 1POUND LOAF
7/8 cup Buttermilk; (or 3 T. dry
buttermilk powder and 7/8
cup water)
2 cup Bread flour
1/3 cup Rye flour
1 teaspoon Salt
1 tablespoon Butter or margarine
1 One half tablespoon Brown sugar
One fourth teaspoon Baking soda
1 teaspoon Caraway seeds
2 teaspoon Dry yeast for bread machines

BREAD MACHINE MAGIC By: LINDA REHBERG AND LOIS CONWAY

I am putting in a Rye Bread Recipe that came out of this book. I have made
it many times.

Place all ingredients in bread pan, select Light Crust setting, and press
Start.

After baking cycle ends, remove bread from pan, place on cake rack and
allow to cool 1 hour before slicing.

Posted to TNT Recipes Digest by vaughndell@juno.com on Feb 21, 1998