nd yeast mixture.
Add rye flour and mix well.
Mix together the ketchup, brown sugar& hot sauce, heat to simmer add rye& weiners simmer for 30 minutes.
Serve on toothpicks.
These can be frozen.
mall food processor, pour in moonshine and blend together. When mixed
y hand, stir in enough rye flour to make a soft
ay to make a real rye bread (as opposed to a
YOUNG Starter:
Refresh your rye stock starter 12-24 hours
Dissolve yeast in 1 cup water.
Mix rest of water with molasses and salt in a large bowl.
Mix rye flour, cocoa and caraway seed together.
Add yeast and melted butter and 1/2 of the flour.
Beat until smooth.
Knead in remaining flour until smooth and elastic.
Cover and let rise until double.
Punch down.
Shape into loaves and let rise again until double.
Bake for 35 to 40 minutes at 375\u00b0.
Makes 2 loaves.
nd 1 cup of the rye flour.
Beat until smooth
br>Use in any savory recipe that calls for pie crusts
Combine according to your manufacturer's directions.
Success Hints: For a different kind of snack, top with Simple Chutney Cheese Spread (see recipe I posted) This recipe can be made using regular or rapid rise cycles.
ixing bowl and proceed with recipe.
Saute onions in olive
Combine first 7 ingredients.
To prepare bread loaf, cut off the top of the bread like you would cut a pumpkin.
Pull out the insides in bite sized pieces to use as dippers.
Tear up top also. Fill the inside of the loaf with the dip.
This recipe will fill 2 loaves or 1 loaf twice.
n whole wheat flour and rye flour to form a soft
heat flour, barley flour, and rye flour.
Place cooled garbanzo
urface with whole wheat or rye flour. Use a regular rolling
Add the ingredients in the order which is directed for your bread machine.
Select the light crust setting and start the machine.
Once the cycle ends, take the bread out of the pan and place it on a cake rack. Allow to cool 1 hour before slicing.
Bon Appetit.
Rub the margarine in to the flour and stir in the herbs and salt.
Stir in the water and mix to a firm dough.
Divide the dough in to two halves.
Knead each half lightly on a floured surface.
Roll each half out thinly in to about a 9\" square.
Thinly is the operative word, or they're rather chewy.
Cut in to 3\" squares and put on to a lightly greased baking sheet.
Prick each square well to prevent it from rising and bubbling during baking.
Bake at 200\u00b0c (Approx 390\u00b0F) for 10 to 15 minutes or until the edges ...
The beer needs to be flat for this recipe, so pour it out and let it sit for about an hour before you start cooking.
Toast the bread cubes in one layer at 300 f until they're crisp. This will probably take 15 minutes.
Saute the cauliflower and caraway seeds in the butter until barely tender.
Combine bread cubes, cauliflower, and grated cheese, then spread in a greased 2 quart casserole dish.
Blend remaining ingredients (including that beer) and pour over the cauliflower.
Bake at 350 F for 30-45 minutes, until puffed up.
I have not baked this recipe in a complete bread machine
Refrigeration time not included in recipe prep/cooking time.