Rye Bread

This makes an excellent bread for ham dishes and croutons. I also use the loaf for my Spinach Dip.

ONE POUND LOAF PAN

2-1/4 cups bread flour
1/4 cup ( 1 oz.) rye flour
2 Tbs. sugar
1 Tb. dry milk
1 tsp. salt
1 Tb. butter
1 cup ( 8 fl. oz.) water
1 tsp. dry yeast

1-1/2 POUND AND 2 POUND LOAF PAN

3-1/4 cups OR 3-1/2 cups bread flour
1/3 cup ( 1-2/5 oz.) rye flour
3 Tbs. sugar
2 Tbs. dry milk
2 tsp. salt
2 Tbs. butter
( 12 fl. oz) OR ( 12-1/2 fl. oz.) water
1-1/2 tsp. dry yeast

BASIC BAKE MODE TIMER MAY BE USED

RYE WITH ONIONS AND CARAWAY

For the ONE POUND LOAF PAN: Reduce the Water to 3/4 cup ( 6 fl. oz.) and add
1-1/2 teaspoons Caraway seeds and 1/4 cup onions, chopped.

For the 1-1/2 POUND AND 2 POUND LOAF PAN: Reduce the Rye Flour to 1/4 cup for both size loaves.
1-1/2 POUND LOAF: 15/16 cup ( 7-1/2 fl. oz.) Water.
2 POUND LOAF: 1-1/16 cup ( 8-1/2 fl. oz.) Water
Add 1 tablespoon Caraway seeds and 1/3 cup onions, chopped for both size loaves.

JACQUELINE'S COOKBOOK