Title: Adapted Pickle Juice Rye / or / Oat
Categories: Breadmaker
Yield: 1 Lg. loaf

FRAN NOSSEN
ADAPTED BY LISA CRAWLEY
LARGE LOAF
3	c	Bread Flour
3	ts	Fleischmann's Active Yeast
1	c	Sour Dill Brine
3/4	c	Water; warmed to 120 degrees
2	tb	Crisco
2	tb	Sugar
1 1/2	ts	Salt
1	tb	Dry Dill Weed
1 1/2	c	Med. Rye Flour
1 1/2	ts	Caraway Seeds
1	lg	Egg; room temp.
MEDIUM LOAF
2	c	Bread flour
2	ts	Fleischmann's Active Yeast
2/3	c	Sour Dill Brine
1/2	c	Water; warmed to 120 degrees
1 1/3	tb	Crisco
1 1/3	tb	Sugar
1	ts	Salt
2/3	tb	Dry Dill Weed
1	c	Med. Rye Flour
1	ts	Caraway Seeds
2/3	lg	Egg; room temp.

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. PERSONAL NOTE from Ursula Taylor - I've made this recipe several times and have no problems with it. I have also made it using OAT flour instead of the RYE because I have a friend who has problems with rye flour - so then this becomes Adapted Pickle Juice Oat Bread. Use same measurements. Only difference I noticed - it doesn't have quite the bit that rye flour has - and it's a bit softer - IMHO....but definitely worth making.

From: Ursulataylor To: Lorelia

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