Ingredients
FRAN NOSSEN
ADAPTED BY LISA CRAWLEY
3 cup bread flour
3 tsp fleischmann's active yeast
1 cup sour dill brine
3/4 cup water, warmed to 120 degrees
2 tbsp crisco
2 tbsp sugar
1 1/2 tsp salt
1 tbsp dry dill weed
1 1/2 cup med. rye flour
1 1/2 tsp caraway seeds
1 lg. egg, room temp.
Directions
I used my crock dill brine and decreased the salt from the original
recipe which called for 2 ts. due to the high salt content of my
brine. I forgot the egg that is called for! I used 3 ts. Active Dry
Yeast instead of the 3 pkg. called for in the conventional recipe. I
warmed the brine and the water.
Servings: 1 lg. loaf
Adapted Pickle Juice Rye Recipe brought to you by Recipe Ideas
Categories: Beverages; Bread; Breads; Pickle
The History of Recipes
Recipes as an idea can be observed back into antiquity, certainly as far back as the ancient Egyptians, and potentially, even further back. Interesting though that maybe, sadly, these ancient recipes were just primitive pictorial instructions for meal preparation.
In an interesting twist, the oldest recipe in existence, according to academics is a series of stone tablets in the Sumerian language which describe the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who tried it feel blissful. Moving our culinary historical trip onwards, there are a couple of interesting recipe books which date from the fourteenth century - a cookery book called `Forme of Cury`, and another named `Curye on Inglish`. Amusingly, they are not about the indian curry that is popular today, but instead recipes for the types of meals eaten by the rich and powerful of those days. Over the next few hundred years, the powerful families of Europe competed with each other to lay on the most exotic meals, and as a consequence, the best chefs and their recipes were at a premium. Even so, it was during the nineteenth century that fine cooking and recipe collections became popular. Mrs Beeton in the UK, and Fannie Farmer in the US, dedicated their lives to collating, testing, and publishing recipes for their fellow cooks to enjoy. The arrival of TV brought us cooking programs and the recipe books that accompanied them. Which brings us neatly to the present day and the internet revolution, allowing everybody to search through thousands of recipes like those on this recipe site. |
We hope you enjoy this Adapted Pickle Juice Rye recipe.
