Adapted Pickle Juice Rye Recipe


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Adapted Pickle Juice Rye Recipe : Recipes 4U

 

Adapted Pickle Juice Rye Recipe

Recipe Ingredients


FRAN NOSSEN


ADAPTED BY LISA CRAWLEY

3 cup bread flour
3 tsp fleischmann's active yeast
1 cup sour dill brine
3/4 cup water, warmed to 120 degrees
2 tbsp crisco
2 tbsp sugar
1 1/2 tsp salt
1 tbsp dry dill weed
1 1/2 cup med. rye flour
1 1/2 tsp caraway seeds
1 lg. egg, room temp.

Recipe Preparation

I used my crock dill brine and decreased the salt from the original
recipe which called for 2 ts. due to the high salt content of my
brine. I forgot the egg that is called for! I used 3 ts. Active Dry
Yeast instead of the 3 pkg. called for in the conventional recipe. I
warmed the brine and the water.

 

 

Servings: 1

 

 

 

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Adapted Pickle Juice Rye Recipe from the Recipes 4U Cookbook

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This Adapted Pickle Juice Rye Recipe is one of our Drink Recipes, which have been assembled from our own collection and open source collections. Clearly, as we have over 50,000 recipes in our cookbook it is not practical to test every recipe in the collection, so please take care, and double check everything before cooking that special meal and don`t trust the information implicitly. If you spot any thing that looks wrong, please let us know.


 

Adapted Pickle Juice Rye Recipe

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