MMMMM----- Recipe via Meal-Master (tm) v8.05
       Title: Lois’s Rye Bread
  Categories: Machine, Rye, Jewish, Bread
       Yield: 1 servings
 MMMMM--------------------1 1/2     POUNDLOAF-------------------------
     5/8 c  Milk
     3/4 c  Water (for
            Welbilt/Dak machines add
       3 tb More water)
   1 1/2 c  Whole-wheat flour
   1 1/2 c  Bread flour
       1 c  Rye flour
   1 1/2 ts Salt
   1 1/2 tb Butter or
       3 tb Molasses
       1 tb Caraway seeds
       2 ts RED STAR active
            Dry yeast for all machines
            Except 1 1/2-pound
            National machines (use 4
 MMMMM------------------------1  POUNDLOAF-----------------------------
     1/2 c  Milk
     3/8 c  Water (for
            Welbilt machine add 1
            Tablespoon more water)
       1 c  Whole-wheat flour
       1 c  Bread flour
     1/2 c  Rye flour
       1 ts Salt
       1 tb Butter or
       2 tb Molasses
       2 ts Caraway seeds
       2 ts RED STAR
            Active dry yeast for all
     1/2 ts RED STAR
            Active dry yeast
   Lois’s favorite bread is this densely-textured basic rye bread.  It
   has a great crust and is reminiscent of a good Jewish rye.  Toasted or
   used for a sandwich, it’s delicious. Place all ingredients in bread
   pan and press “start”. After the baking cycle ends, remove bread from
   pan, place on cake rack, and allow to cool 1 hour before slicing.
   From:  “Bread Machine Magic Cookbook” by Linda Rehberg, Lois Conway
   Posted by:  Debbie Carlson - Cooking Echo