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"Pickled" Dill Bread

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"Pickled" Dill Bread

 

1 cup of water + 1 tbs
1/3 cup of white vinegar
4 cups of all purpose flour
1/4 cup of potato flakes
4 1/2 tbs white sugar
2 1/2 tbs powder milk
2 tsp kosher salt
3 tbs butter
4 tsp instant dry yeast
1 heaping tbs dill seed.

Combine according to your bread machine instructions. Mine says add fluid, flour, other - being certain the yeast does not come in contact with any water.

Use the knead/dough only quick cycle. Once the cycle is completed remove the dough ball and form a "log" blob. Have a pre-warmed pizza stone ready with a heating pad underneath set to high to keep it warm. The stone should be a gentle warm and not hot. Place a large clear bowl over the dough and allow an additional 1 to 1 1/2 hours to rise. I put some cornmeal on the stone to help prevent sticking.

Place in the kamado preheated to 350 degrees setup for indirect cooking and bake for about 50 minutes or until the loaf sounds hollow when you tap on it.

Cut and serve - be sure to try it still warm with butter!

Look at this topic for some picture of what it might look like:
viewtopic.php?f=10&t=2819

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