Recipe - Pickle Juice Rye

Frances Nossen (SWTK50B)
From Bread in Half the Time
3 cup FLOUR, BREAD
3 pack YEAST, DRY
1 cup BRINE, SOUR DILL
Three fourths cup WATER, 120 DEGREES
2 tablespoon CRISCO
2 tablespoon SUGAR
1 EGG, LARGE,ROOM TEMP
2 teaspoon SALT
1 tablespoon DILL WEED, DRY
1 One half cup FLOUR, MEDIUM RYE
1 One half teaspoon CARAWAY SEEDS
***** GLAZE:
1 EGG
1 tablespoon 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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini