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1/2 Photos of Beer Barrel Caraway Rye Bread
Like many of my favourite recipes, this came from Bon Appetit magazine. It appeared in the October 1983 edition as part of an article by Rita Sorci. It makes a lovely sandwich with dry salami and mayo and even makes really good toast. I adapted it to make a 2 pound loaf using dough cycle in the breadmaker. The amounts of yeast and salt seem high but they work out very well.
large l ...
Units: US | Metric
Serving Size: 1 (994 g)
Servings Per Recipe: 1