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A Recipe for
New York Rye Bread
The bagel, an unsweetened doughnut with rigor mortis. |
| Beatrice & Ira Freeman |
Truths are first clouds; then rain, then harvest and food |
| Henry Ward Beecher |
This special feeling towards fruit, its glory and abundance, is I would say universal.... We respond to strawberry fields or cherry orchards with a delight that a cabbage patch or even an elegant vegetable garden cannot provoke. |
| Jane Grigson |
This Recipe for New York Rye Bread is one of thousands in the Recipes-to-go Bread Cookbook.
Vanity is the food of fools. |
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This is a recipe for New York Rye Bread from the recipe cookbook of Recipes-to-go (Bread)
You can say this for ready-mixes - the next generation isn't going to have any trouble making pies exactly like mother used to make. |
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We plan, we toil, we suffer - in the hope of what? A camel-load of idol's eyes? The title deeds of Radio City? The empire of Asia? A trip to the moon? No, no, no, no. Simply to wake just in time to smell coffee and bacon and eggs. |
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My wife dresses to kill. She cooks the same way. |
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| 'A Tramp Abroad', Mark Twain (Samuel Langhorne Clemens) (1835-1910) |
Herb Tip |
Notes: Tastes just like purchased New York rye.
INGREDIENTS: 1 1/2 lb loaf: 1 lb loaf: water 1 cup+2 Tbsp
1 cup+2 Tbsp vegetable oil 1 1/3 Tbsp 1 Tbsp honey 2 Tbsp 1 1/2 Tbsp
salt 1 tsp
: 3/4 tsp caraway seeds 2 2/3 tsp 2 tsp rye flour 1 1/3 cup 1
cup bread flour 2 1/3 cup 1 3/4 cup nonfat dry milk 1/4 cup 3 Tbsp
yeast 2 1/2 tsp 1
1/2 tsp
Source: The Bread Machine Cookbook by Donna Rathmell German ISBN#
1-55867-025-4
Serves: 6
New York Rye Bread Recipe brought to you by Recipes To-Go