Pickle Juice Bread
Ingredients
*From Bread in Half the Time
3 cups FLOUR, BREAD
3 pk YEAST, DRY
1 cup BRINE, SOUR DILL
3/4 cup WATER, 120 DEGREES
2 tablespoons CRISCO
2 tablespoons SUGAR
1 EGG, LARGE,ROOM TEMP
2 teaspoons SALT
1 tablespoon DILL WEED, DRY
1 1/2 cups FLOUR, MEDIUM RYE
1 1/2 teaspoons CARAWAY SEEDS
***** GLAZE:
1 EGG
1 tablespoon MILK
Method
COMBINE BREAD FLOUR AND YEAST IN MIXER BOWL. ADD PICKLE BRINE (AT LEAST AT ROOM
TEMP) AND MIX. ADD REMAINING INGREDIENTS AND MIX, ADDING MORE BREAD FLOUR AS
NEEDED UNTIL DOUGH CLEANS SIDE OF BOWL. LET RISE UNTIL DOUBLE IN BULK. PUNCH
DOWN AND KNEAD FOR A FEW SECONDS. LET DOUGH REST FOR 10 MINUTES. GREASE YOUR
LARGEST BAKING SHEET WITH CRISCO. FORM DOUGH INTO A BALL AND PLACE ON BAKING
SHEET. MAKE A FEW PARALLEL SLITS IN THE TOP, BRUSH WITH THE GLAZE, AND SPRINKLE
WITH ADDITIONAL DILL WEED IF DESIRED. LET RISE UNTIL DOUBLE IN BULK. BAKE ABOUT
50 MINUTES ~~at; 375 OR UNTIL LOAF SOUNDS HOLLOW WHEN TAPPED. COOL ON RACK. FOR
CHEWIER CRUST, BRUSH WITH WATER WHILE STILL HOT.