Sour Cream Rye Bread from "The Bread Lover's Bread Machine Cookbook" by Beth Hensperger, (2000) Havard Common Press, Boston, MA page 139 2-pound loaf 3/4 cup water 2 1/2 tablespoons balsamic vinegar 7/8 cup sour cream 3 TBLSP dark honey or molasses 3 TBLSP vegetable oil 2 1/2 cups bread flour 1 1/2 cup dark rye flour 1 1/2 TBLSP instant potato flakes 1 TBLSP + 2 tsp. gluten 1 TBLSP + 1 tsp. caraway seeds 1 1/2 tsp. ground coriander seeds 2 tsp. salt 1 TBLSP bread machine yeast or 2 1/2 tsp. SAF yeast Add wet ingredients and then dry ingredients into loaf pan in the bread machine. Use the standard setting. I bake mine in the bread machine but you can use the dough setting I guess. If using the bread machine to bake, set the crust on medium. Beth says the loaf is delicate when coming out of the pan so remove carefully and cool it standing on its side. I left it in the bread pan overnight to cool so didn't notice any delicacy taking it out. Lpink's notes: I used low fat sour cream and some non fat greek yogurt since I was almost out of sour cream. I drastically reduced the caraway and corriander. I used crushed caraway since I don't like seedy rye. I think I only used about 1/3 of both for the recipe. The flavor was still good with just that amount. I also used somewhat less salt, again maybe 1 1/2 tsp. I used half honey and half molasses for the sweetener. I also used some whole wheat bread flour in place of the plain bread flour, but not a whole lot, like maybe the equivalent of 1/2 cup for this recipe.

Ann, try saving it to your Clippings. Look to the right of your last post (just above this). You will see the word Clippings in green letters. Under that it will say Clip This Post. For each recipe or comment you want to save, click on Clip This Post. Another way to do it is to highlight the entire thread, or the parts you want, right click with your mouse and then click on Copy. Start a new document in Word and paste the thread into that document, then save it to your computer. If you want me to do that for you and then email it to you, let me know.

Basically a fresh ham is like cooking a pork roast. Season it as you like (a good rib rub works well) and bake it to 160ð and you're done. Some like soy sauce, teriyaki and of course the FAS afflicted demand sugar and or syrup but I wouldn't. I'd expect it to have the legbone still in it. ("Ham" is the upper part of a pig's leg.) You'd be able to tell if he had deboned it and I can't see that he would have. Some people are very fussy about having the bone in a ham. If you can smoke it, I'd smoke as much as I could. To me, that's the best ham, nice heavy smoke flavor. Cutting it up is a good idea. A "Sawzall" is a brand of reciprocating saw. Some use the term in a generic reference as some use Kleenex or Jell-O for facial tissues and flavored gelatins. A whole fresh ham is a lot of meat. If you don't divide it up, you're not too likely to go through it in one sitting..

The pic is great. That is one happy smoker, : ) Smoked a pile of ribs early Spring. Low and slow packed tight. open the packets at some point...no competing here. I only get the Costco ribs. Planning another round this coming weekend. Garden is planted and on its own now except for minor up-keep. Ribs are a good project. I like the GaramMasala addition to the rub. I make my own GM so I just may do one of the packs using that version. My spice rub falls into the complicated category but I have the spices and like fresh roasted, ground fresh. Doesn't take long at all and I can stock up other blends that are low at the same time. I bbq a big batch while I'm at it. I swear the neighbors can smell it. One is a football field away and the other is 3 fields away. We do fair trade with the closer. His leeks are baseball bats and mine are toothpicks. He brings leeks and I give all the rhubarb they want. "whatcha cookin'?". The other neighbor is 6'6 and huge. He could use the walk but he drives. "whatcha cookin'?". He offers nothing but an appetite, lol. Plenty for everyone. I plan on 8-10hours. Start about 9am. All I have patience for. I aim for fall-of-the-bone with a tug. I like it to hold on. Leftovers I pull off the bone and food saver in packets for the freezer for mid week quick tacos. I use wood, side fire box. Free fuel. Maple, birch, pear, plum, apple. Old trees. Mesquite powder is a great ingredient. From the seed pods, not the bark/wood. Smells like milk chocolate. HERE