Post by happyathome on Nov 11, 2007 5:38:40 GMT 10
I am learning more about breads and I thought that I had a tiny bit more intelligence on making rye bread then in the past, but, alas, not quite there yet! So the Dill Rye bread I made the other day was OK...a better rise than I had been getting, but not like I knew it could be...so I got online and found more info and will try to improve on this today...maybe...but I HATE to waste, so I sliced the rye dill into 1/2 inch or so squares and made croutons!! I sauteed them in butter for about five minutes, quickly and on high heat, added salt when they were about done and added some extra dill and parsley on top right as I was taking them out of the pan ( I cook on VERY high heat so I can burn things very easily....I'm am getting to know this stove all over again since DH found out how to adjust the BTU's it produces..now we set off the smoke alarm when we cook!) and they are finishing their "Dry" on the rack next to the woodstove...bad things is I have been eating them like they were 'tater chips and there aren't many left!!!
