Title: PICKLE JUICE RYE

Title: PICKLE JUICE RYE
Categories: Breads, Vegetables
Servings: 2
Frances Nossen (SWTK50B)

1 EGG, LARGE,ROOM TEMP
From Bread in Half the Time 2 ts SALT
3 c FLOUR, BREAD
1 tb DILL WEED, DRY
3 pk YEAST, DRY
1 1/2 c FLOUR, MEDIUM RYE
1 c BRINE, SOUR DILL
1 1/2 ts CARAWAY SEEDS
3/4 c WATER, 120 DEGREES ***** GLAZE:
2 tb CRISCO
1 EGG
2 tb SUGAR
1 tb MILK

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 @ 375 OR UNTIL LOAF SOUNDS HOLLOW WHEN TAPPED. COOL ON RACK. FOR CHEWIER CRUST, BRUSH WITH WATER WHILE STILL HOT.