It's Friday Fish Fry season here in Wisconsin (though you could argue that's year-round). And I just realized something: I only eat rye bread this time of year. It's hard to imagine ordering fried fish and not getting a few slices of rye on the side. We have a great recipe if you want to make it from scratch. According to recipe contributor Holly Wade from Virginia, "This gorgeous rye bread has just a touch of sweetness and the perfect amount of caraway seeds. With a crusty top and firm texture, it holds up well to sandwiches, but a pat of butter will do the job too." Enjoy! —Emily, Bakeable editor
P.S. Got a baking question you'd like answered in this newsletter? Email me at bakeable@tasteofhome.com.
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