Thanks for the nice comments. JessicaV, I was really surprised at how the oiled knife just glided through the dough. May an expert breadmaker will shed some light on deflation. That wouldn't be me! Sharon, we like this bread a lot. I only had light rye flour so the rye flavor was subtle but the vinegar and sour cream really add to the taste. I didn't have caraway so subbed a scant teaspoon of fennel seed which I ground course (measured the seed and then ground). I hope you try it. I am really pleased with the results of using the bread machine for the dough and then baking in the oven. I had stopped using my breadmaker years ago because I didn't like the way it baked the bread. I hope others will dust off vintage macines, Lee Here is the recipe that Laurie posted: 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.

I am still so surprised and thrilled with my gifts from Marigene. Last night I read the book a little more and the recipes and tips for decorating are very good! Some of the tips are....DUH, why didn't I think of that! The instruction on creating windowpanes is so easy and logical and I can't wait to try making Windowpane cookies. Thanks again Marigene!!!! Diana...LOL!!!!! Michelle

Sally, Pat was kind enough to send me a cookbook bt Persian Author Najmieh K. Batmangli called A Taste of Persia Compumom and Anni - recipe follows. I ran two cups of basmati rice through my Nutrimill to grind it into flour. For the recipe you will need 3/4 cup room temp syrup made by boiling 1 1/2 cups sugar with 1/2 cup water. You can save or discard any extra. You will also need 1 cup Ghee. I made this by melting 1 cup butter in a saucepan, covering it and simmering for 18 minutes. Then strain through muslin (I used my yogurt strainer) and cool to just solid. 3 egg yolks 1 Tbsp Sugar 1 cup Ghee or clarified butter 1/2 cup corn oil 1 1/2 tsp cardamon 3 cups rice flour 3/4 cup surup 2 Tbsp Poppy seeds Combine egg yolks and sugar and beat till creamy In another mixing bowl, combine butter, oil, cardamon and flour. Mix well for a few minutes then add yolk mixture and beat for a few seconds. Add the syrup and knead well for a few seconds or until the dough no longer sticks to your hands. Allow the dough to rest for 30 minutes at room temp. Preheat oven to 350. Line baking sheets with parchment. Roll dough into balls the size of hazelnuts, flatten slightly and place on cookie sheet leaving 2" between cookies. Stamp cookies with design using fork (I used a disk from my cookie press) and sprinkle with poppy seeds. Bake 10 - 15 minutes (I did 12 in my Miele on convection). Cookies should still be white or very slightly colored when done. Allow to cool and carefully remove from trays. They crumble VERY easily. NUSH-E-JAN! (which I think is Persian for Bon Appetite - I will ask SIL)

Here's the recipe I use: Don't remember were I got it... JALEPENO PEPPER JELLY 1/2 c. fresh jalapeño peppers, stemmed and seeded, leave seeds in if you want it hotter. 1 lg. green bell pepper, stemmed, seeded and cut up 3/4 c. apple cider vinegar 3 1/2 c. granulated sugar 1 (3oz.) pkg. liquid pectin Put peppers food processor and pulse until coarsely ground; don't make them soupy. Stir in vinegar. Put in large saucepan. Add sugar and bring to a boil, boil for 5 min. stirring occasionally. Remove from heat. Let cool for 2 min. Mix in pectin. Pour into jars and seal in water bath 10 mins. Makes about 6 half pint jars You may add a drop or two of green food coloring for a greener product. Linda