Pickle Juice Rye

Ingredients

Frances Nossen (SWTK50B)
From Bread in Half the Time
3 cups FLOUR, BREAD
3 pk YEAST, DRY
1 cup BRINE, SOUR DILL
3/4 cup WATER, 120 DEGREES
2 tablespoons CRISCO
2 tablespoons SUGAR
1 EGG, LARGE,ROOM TEMP
2 teaspoons SALT
1 tablespoon DILL WEED, DRY
1 1/2 cups FLOUR, MEDIUM RYE
1 1/2 teaspoons CARAWAY SEEDS
***** GLAZE:
1 EGG
1 tablespoon MILK

Method

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 ~~at; 375 OR UNTIL LOAF SOUNDS HOLLOW WHEN TAPPED. COOL ON RACK. FOR CHEWIER CRUST, BRUSH WITH WATER WHILE STILL HOT.

Yield

2 Servings


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