Blue Ribbon Rye Bread Recipe

Blue Ribbon Rye Bread Recipe

Yield: 1 Loaf
Recipe by luhu.jp

Ingredients:

1 POUND LOAF
1/3 cup: Spring water, 75-80 F.
2 tbsp: Fresh orange juice,
1 1/2 cup: White bread flour,
1/2 cup: Rye flour,
1 1/2 tbsp: Dry nonfat milk,
2 tsp: Butter, at room temperature
1 tsp: Rapid-rise yeast,
Or,
2 tsp: Active dry yeast,
1/2 tsp: Dried orange peel,
1 tsp: Fennel seeds,

1 1/2 POUND LOAF
1 cup: Spring water, 75-80 F
1/4 cup: Fresh orange juice,
2 1/4 cup: White bread flour,
3/4 cup: Rye flour,
2 tbsp: Dry nonfat milk,
1 tbsp: Sugar,
2 tbsp: Butter, at room temperature
2 tsp: Rapid-rise yeast,
Or,
1 tbsp: Active dry yeast,
3/4 tsp: Dried orange peel,
1 1/2 tsp: Fennel seeds,

Directions:

Yield: 1 lb. = 8 slices
1 1/2 lb. = 12 slices Source:Heartland Cooking Breads/Giedt

*Note: Recipe works best on regular bake cycle

1. Put all ingredients except dried orange peel and fenne seeds in the
bread pan and assemble the bread machine according to manufacturers
instructions.

2. Select regular, rapid or delayed bake cycle and light crust
setting.

3. After the first beep or towards the end of the first nead, add the
dried orange peel and fennel seeds, following your bread machines
instructions for raisin bread. Bake and cool as directed.

1 slice:129 cal,4g protein,3g total fat (1.5g saturated),22g carbo,
29mg sodium,6mg chol,2g dietary fiber

From the recipe files of suzy@gannett.infi.net


Source from luhu.jp