Raisin Rye Bread
- Recipe by Lionel Vatinet
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Raisin Rye Bread
Awesome! The crust is nice and crunchy (the first day--hasn't lasted long enough either time I've made it to try the second day) and the inside is chewy-tender. On step 2, I transer the dough directly from mixer to a sprayed and floured bowl, it is too sticky to try to form it into a ball. Cover with plastic sprayed with oil. In step 3, a round cake pan worked fine. Could use dark raisins or dried cranberries, dried cherries, currants...
Posted by: iluvrox on May 18, 2008
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