Pumpernickle bread
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Pumpernickle bread
  Bread  
Last updated 6/12/2012 12:44:43 AM. Recipe ID 4260. Report a problem with this recipe.
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      Title: Pumpernickle bread
 Categories: Breads
      Yield: 30 Servings
 
  1 1/2 c  Cold water
    3/4 c  Yellow cornmeal
  1 1/2 c  Boiling water
  1 1/2 ts Salt
      2 tb Sugar
      2 tb Shortening
      1 tb Caraway seeds
      2 pk Active dry yeast
    1/4 c  Very warm water (105F)
      2 c  Mashed potatoes
      4 c  Rye flour (dark rye for
           -darker bread)
      4 c  Whole-wheat flour
 
  Stir cold water into the cornmeal in a saucepan. Add the boiling
  water and cook, stirring constantly, until thick. Add salt, sugar,
  shortening, and caraway seeds and let stand until lukewarm.  Sprinkle
  the dry yeast into the warm water. Let stand a few minutes and then
  stir until dissolved. Add the yeast and mashed potatoes to the
  cornmeal mixture; mix well. Stir in the flours. Turn out on a floured
  pastry cloth or board and knead until smooth and satiny. Put in a
  greased bowl; turn once, cover and let rise until doubled in bulk.
  Divide dough into 3 portions, form into balls and let rest for a few
  minutes. Roll each ball twice as long and twice as wide as the pan in
  which it is to be baked. Fold ends into the center and overlap
  slightly. Press sides to seal and fold over in a similar fashion to
  fit the pan. Put each one in a greased pan, seam side down. Let rise
  until doubled and then bake in a preheated 375F oven for about an
  hour.
 




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Recipe ID 4260 (Apr 03, 2005)

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