This iconic whiskey is a "Jack of all trades" when it comes to cooking. Toss it in some pasta, as a savory dipping sauce, and even bake it into something sweet.
Bread Machine Onion Rye Bread
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- #10332
serves/makes:
ready in:
2-5 hrs
2-5 hrs
ingredients
1 teaspoon fast action dried yeast
3 1/2 ounces rye flour
12 1/2 ounces white bread flour
2 tablespoons dried onion
1 tablespoon dried dill
1 tablespoon dill seeds
1 teaspoon salt
2 tablespoons skimmed milk powder
2 teaspoons light muscovado sugar
2 tablespoons olive oil
10 ounces water
directions
The quantities are for 2 small loaves using the dough cycle only and shaping for baking in a standard oven. However, I have successfully produced a largish loaf in the pan through the whole ABM cycle.
The order of ingredients depends on the type of ABM. Go by your own manufacturer's instructions.
For the largish loaf, use the basic setting (4 hours in mine). If baking in a standard oven, remove after the dough cycle and split the dough in 2 pieces.
Flatten each one, fold over a few times and form into torpedo shapes. Cover with oiled film and leave to rise for around 45 minutes in a warm spot.
Slash the tops of the loaves diagonally and bake at 450 degrees F for around 20 minutes.
added by
joan_edington
nutrition data
83 calories, 1 grams fat, 15 grams carbohydrates, 2 grams protein per slice. This recipe is low in sodium. This recipe is low in fat.
Beer makes batters better, meat more tender, and sauces more flavorful.
Not to be confused with evaporated milk, sweetened condensed milk is very sweet (and very sticky) and used primarily in desserts.
see more bread machine rye bread recipes
reviews & comments
Looks like flour measurements are weighed. Total flour 16 oz. and water 10 oz. give a hydration of 62.5% which is reasonable. If it makes two loaves, they will be small. Think I will give this one a try.
The measurements for the flour do not make sense to me. Are we talking English fluid ounces? Or should the measurements read "Cups" instead of "oz."
Actually, bakers use ounces (weight) when baking. Home cooks use cups. So this recipe was probably submitted by someone who is an avid baker.
This recipe sounded good but I passed it up because it wasn't clear...the measurements for flour are in ounces instead of cups, I couldn't be sure whether it was by weight or volume. Also, I have three sizes of baking pans...could we have the measurements for smallish and largish loaves?
Die hard and professional bakers measure in ounces (personally, I prefer cups because I hate dragging out the scale to measure).