One day I was in the mood for rye bread but I had no rye flour, so what did I do? I made a loaf of bread that tastes so much like the real thing, I am not sure I will mess with real rye (and the extra gluten) anymore.
YIELD
12 servingsPREP
5 minCOOK
120 minREADY
140 minIngredients
Directions
This recipe is for a 1½ lb loaf made on the longer cycle at medium crust setting. For a quicker loaf, use the rapid setting and up the yeast to 2 teaspoons instead of 1½ teaspoons. Place all ingredients in bread maker in the order as listed above. Bake on white bread setting and medium crust. Here is a little tip for new breadmaker users.... right before the last rise, take the paddle out of the breadmaker so you won’t have that crater in the bottom of the bread loaf.
Comments
It was Yummy!!
I'm originally from New York and miss a good rye bread. I love the taste of caraway, so I tried this recipe today and boy was it easy and it was the best I've had in long while. I can't wait to try it with corn beef and pastrami. Thanx
REALLY EZ AND VERY GOOD WITH LUNCH MEATS OR JUST BUTTER