By rickv on April 06, 2003
"Slightly sour, dense and dark. A great sandwich bread. Makes 1 1 1/2 lb loaf."
Serving Size: 1 (768 g)
Servings Per Recipe: 1
"I've been making this bread for years. It's from Madge Rosenberg's cookbook, The Best Bread Machine Cookbook Ever: Ethnic Breads. She adds, "what better bread for smoked turkey or ham, cold roast beef with grainy mustard, or with cream cheese sprinkled with chives and radish slices. A thick buttered slice is perfect with borscht." Thanks for posting, Rickv!"
"The only bread I have made in my machine thus far that had a soft texture. It was very tasty and my family was thrilled with it. I'm not sure what caramel coloring is, so I put in some Kitchen Bouquet, which is mostly caramel coloring. Thank you for a wonderful recipe!"