Title: Lois's Rye Bread
Categories: Breadmaker Grain Jewish Bread
Yield: 1 Servings

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
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.

CRUST: REGULAR MENU SELECTION: BAKE

From: "Bread Machine Magic Cookbook" by Linda Rehberg, Lois Conway Posted by: Debbie Carlson - Cooking Echo From: Jim Bodle Date: 05 Mar 94

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