Corned Beef Rye Bread Recipe
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Corned Beef Rye Bread

By: Elvera Dallman  
"Caraway seeds spark the flavor of this rustic loaf that's flecked with chopped corned beef and Swiss cheese. 'Slices are great alongside sour or salad,' writes Elvera Dallman from her home in Franklin, Nebraska."

Rating: This weblink has been rated 1 time with an average star rating of 5.0 Read Reviews (1)

Rate/Review | 62 people have saved this

Prep Time:
10 Min
Cook Time:
3 Hrs
Ready In:
3 Hrs 10 Min

Servings  (Help)

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Original Recipe Yield 16 servings
 

Ingredients

  • 1 cup water (70 degrees to 80 degrees)
  • 1/4 cup molasses
  • 2 tablespoons butter or margarine, softened
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • 1/2 teaspoon caraway seeds
  • 2 1/4 cups bread flour
  • 1 1/4 cups rye flour
  • 2 teaspoons active dry yeast
  • 1/2 cup shredded Swiss cheese
  • 1 (2.5 ounce) package deli corned beef, chopped

Directions

  1. In bread machine pan, place the first nine ingredients in order suggested by manufacturer. Select basic bread setting. Choose crust color and loaf size if available. Bake according to bread machine directions (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed).
  2. Just before the final kneading (your machine may audibly signal this), add the Swiss cheese and corned beef. Refrigerate leftovers.
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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 23, 2009 by sueb 
The rye bread is really good! I like even more caraway seeds in it! I've replaced 1 cup of... MORE

 
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