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Sandwhich Rye Bread for bread pan king arthur Recipe

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This recipe for Sandwhich Rye Bread for bread pan king arthur, by , is from Gails Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Gail Hagen
Added: Friday, August 21, 2009


3 1/4 cups Four
1 cup medium or white rye flour
3/4 cup pumpernickel flour
2 Tbsp potato flour
1/4 cup dry milk
1 1/2 tsp Deli Rye Flavor
1 Tbsp caraway seeds
2 1/4 tsp salt
1 1/2 Tbsp sugar
2 tsp instant yeast
3 Tbsp vegetable oil
1 2/3 or 1 3/4 cups water

Combine all ingredients using a flat beater paddle or beaters then switch to the dough hook and knead for 5 to 8 minutes. Transfer dough to a lightly greased bowl or dough rising bucket and allow to rise till puffy about 1 1/2 hours

Lightly grease the Hearth Rye Bread Pan. transfer the risen dough to a lightly greased work surface, shape it into an 11 inch log and fit it into the pan. Cover the pan with lightly greased plastic rap and allow the dough to rise until its just below the lip of pan , about 1 1/2 hours.

Bake the bread in a preheated 400 degree oven for 35 to 40 minutes, tenting it lightly with aluminum foil after 20 minutes if it appears to be browning too quickly. The internal temperature of the finished loaf should be about 195 degrees. Remove from the oven, turnout of pan and allow it to cool for 6 hours or so before slicing. The gums in rye need that amount of time to firm up. cutting sooner will harm the texture.

Yield one 2 pound loaf




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