Black Forest Pumpernickel Food

CLASSIC PUMPERNICKEL BREAD

Steps:

• In a small bowl, combine 1/2 cup of the warm water, yeast and sugar. Let sit in a warm place until the yeast mixture turns bubbly (about 5-10 min.).
• In a large mixing bowl (I use my Kitchenaid stand mixer with a dough hook), combine remaining 1 cup water, molasses, salt, shortening, caraway seeds and yeast mixture. Beat until smooth.
• Slowly beat rye flour into the yeast and molasses mixture. Mix in the all-purpose flour and mix until it is a soft, smooth dough ball.
• Turn the dough out onto a lightly floured surface. If dough is too moist, add a little more flour. If dough is too dry add a little more water.
• Knead the dough for 5 minutes.
• Lightly grease (or spray with cooking spray) a large bowl. Add the dough, turning once to coat the entire surface of dough with oil. Cover dough with a clean cloth and let rise in a warm place until almost doubled in size (about 1 1/2 hours).
• Punch down dough. Separate dough into 2 equal parts. Form 2 round, slightly flattened loaves. Score a 3/4 inch deep 'X" into the tops of both loaves with a sharp knife.
• Grease (or spray) a large baking sheet; sprinkle with cornmeal. Put the loaves on top and then cover with a clean cloth and let rise until doubled - about an hour.
• Preheat oven to 375 degress F. Bake 30-35 minutes or until crusts are dark brown and loaves sound hollow when tapped.
• Remove from baking sheet and cool on a rack before slicing.

BLACK FOREST PUMPERNICKEL

Steps:

• 1. Place all ingredients in bread pan in the order given.
• 2. Select Light crust if you have that option, and hit start.
• 3. After baking, for my machine 2 1/2 hours, remove from pan, put on wire rack and allow to cool for 1 hour before slicing.

RUSSIAN BLACK BREAD

Steps:

• Place ingredients into the bread machine in order suggested by the manufacturer.
• Use the whole wheat, regular crust setting.
• After the baking cycle ends, remove bread from pan, place on a cake rack, and allow to cool for 1 hour before slicing.

BLACK FOREST BREAD PUDDING

Steps:

• Butter a 3 quart rectangular baking dish with some of the butter.
• Spread remaining butter on bread slices.
• Place bread slices in baking dish, overlapping, if necessary, to fit.
• Sprinkle with frozen cherries, half the chocolate pieces, and the cinnamon; set aside.
• In a medium saucepan combine remaining chocolate pieces, 1 cup of the whipping cream, and the sugar. Heat and stir till the chocolate is melted. Gradually stir in remaining cream.
• Beat eggs in a very large bowl.
• Stir in melted chocolate mixture and almond extract.
• Slowly pour over bread in dish.
• Cover and chill 2 hours or overnight.
• Preheat oven to 325 degrees.
• Uncover bread pudding and place baking dish on a foil lined baking sheet.
• Bake for 70 to 80 minutes or until an instant read thermometer register 160 degrees when inserted into middle.
• Cool on a wire rack at least 45 minutes.
• Serve warm.
• Garnish with whipped cream and almonds.

BLACK FOREST PUMPERNICKEL BREAD MACHINE LOAF

Steps:

• Place all ingredients into your bread maker according to manufacture.
• Select type to a light crust.
• Press start.
• Remembering to check while starting to knead.
• If mixture is too dry add a tablespoon warm water at a time.
• If mixture is too wet add flour again a little at a time.
• Mixture should go into a ball form, and just soft and slightly sticky to the finger touch.
• This goes for all types of breads when kneading.
• This recipe makes a one and half pound loaf size.

BLACK FOREST PUMPERNICKEL (ABM)

Steps:

• Place ingredients in the bread machine pan in the order suggested by the manufacturer.
• Select Sweet bread cycle and light crust; start machine.

BLACK FOREST PUMPERNICKEL RECIPE

Steps:

• In large bowl combine dry ingredients. Add liquid ingredients. Mix thoroughly.
• Remove dough to floured board. Knead till elastic; when you poke your finger into the dough, it will spring back immediately.
• Oil dough and let rise till doubled in oiled bowl.
• Dough can also be mixed, kneaded and allowed to rise on the dough only cycle of a bread machine. That's how I do it.
• Punch down, knead again till springy, let rest a few minutes, form into loaves. I form loaves by flattening the dough and folding into thirds.
• Place in oiled pans or on oiled cookie sheet.
• Bake at 325 to 350 for 50 minutes or until done. It should sound hollow when thumped on top. Remove from pans. Try hard to let cool before cutting with a sharp serrated knife.

BLACK FOREST PUMPERNICKEL

Steps:

• Use Light Crust setting on bread machine. Cool 1 hour before slicing. You can add espresso powder for flavor. Bread may also be done on dough cycle, then finished in the oven.

BLACK FOREST PUMPERNICKEL BREAD FOR THE BREAD MACHINE

Steps:

• Place all ingredients into your bread maker according to manufacture. Select type to a light crust. Press start.
• Remembering to check while starting to knead. If mixture is too dry add a tablespoon warm water at a time. If mixture is too wet add flour again a little at a time. Mixture should go into a ball form, and just soft and slightly sticky to the finger touch. This goes for all types of breads when kneading. This recipe makes a one and half pound loaf size.