Buttermilk Rye Bread

Buttermilk Rye Bread

1 c. warm water
1 c. buttermilk, warmed slightly (don't over-heat it)
2 T. canola oil
1/2 c. dry mashed potato flakes
3 c. flour
1 1/4 c. rye flour
2 t. salt
2 T. brown sugar
1 pkt. quick active dry yeast
2 T. butter (no substitutes)

Place ingredients into bread machine in order suggested by manufacturer. Set machine to "dough" cycle.

Remove dough from pan onto lightly floured surface; allow to rest 5-10 minutes. Butter a large cookie sheet or jellyroll pan. Shape dough into oblong loaf; place in center of cookie sheet. Slash across surface 3 or 4 times with a serrated knife. Allow to rise in warm place for 30-45 minutes, or until double in size.

Heat oven to 400˚. Bake for 25-33 minutes, or until top is a deep golden brown. Tap loaf with a knife—it should sound hollow inside. Cool on wire rack before slicing.