Buttermilk Rye Bread 2-pound: The Best Buttermilk Rye Bread 2-pound Recipe from Cook'n

Never miss another recipe... Sign up for our free monthly newsletter today!

Subscribing will not result in more spam!
I guarantee it!

NEWSLETTER

• Current Issue
• Newsletter Archive
• Sign Up Now

TOP SELLERS

Cook'n Recipe Software

$79.95

Betty Crocker Cookbook on CD

$29.95

• Contact Info

I recently purchased your Cook'n Recipe Software and love it! I have tried several other cookbook programs but found them unsatisfactory.

My main goal was to put my own recipes into a system that was easy and quick. I have put in about 20 so far, and I love it. It is so easy to use.

I have tried several of your recipes and they all have been wonderful!

Thank you!!

Debb Read more...


	Buttermilk Rye Bread 2-pound

Serves: 16

Serving Size: 1 slice
2-Pound Recipe

Print this Recipe

   1 cup water
   1 cup buttermilk
   2 tablespoons vegetable oil
   1/2 cup mashed potato mix (dry)
   3 cups bread flour
   1 1/4 cups rye flour
   1 1/2 teaspoons salt
   2 tablespoons packed brown sugar
   1 1/2 teaspoons caraway seed
   2 1/4 teaspoons bread machine or quick active dry yeast

Get 150 more recipes like this for ONLY $1

Buttermilk Rye Bread 2-pound is from the Cook'n with Bread Machines collection. Order this CD or download the recipes with coupon code: nearlyfree and get a 95% discount. Order today!

Make 1 ½ Pound Recipe with bread machines that use at least 3 cups flour, or make 2 Pound Recipe with bread machines that use at least 4 cups flour.

Measure carefully, placing all ingredients in bread machine pan in the order recommended by the manufacturer.

Select Basic/White cycle. Use Medium or Light crust color. Do not use delay cycles. Remove baked bread from pan, and cool on wire rack.

1 Slice: 155 Calories (25 calories from fat); 3g fat (1g saturated); 0mg cholesterol; 260mg sodium; 30g carbohydrate (2g dietary fiber); 4g protein

DID YOU KNOW? Rye flour, milled from a hardy cereal grass, is low in gluten-making protein. That is why it performs to great with bread flour, which is high in gluten-making protein. The most common type of rye flour sold in supermarkets is medium rye flour. Light and dark rye flours are available in natural foods stores or coops. You can use any of the three flours in this recipe.

SANDWICH BOARD: Enjoy a robust Roast Beef with Caramelized Onion Sandwich. Make the Caramelized Onions on page 106. Add enough prepared horseradish to mayonnaise to taste the way you like it. Spread some of the mayonnaise on a slice of bread. Top with thinly sliced roast beef and caramelized onions. If you like cheese, add a few slices of provolone or white Cheddar cheese. Top with another slice of bread spread with the mayonnaise.

From "Betty Crocker's Best Bread Machine Cookbook, The Goodness of Homemade Bread the Easy Way." Text Copyright 1999 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Cook'n is Also Available At:

Affiliate Program | Privacy Policy | Other Resources | Contact Us