King arthur - classic pumpernickel bread
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King arthur - classic pumpernickel bread
  Bread  
Last updated 6/12/2012 12:46:15 AM. Recipe ID 6431. Report a problem with this recipe.
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      Title: King arthur - classic pumpernickel bread
 Categories: Breads
      Yield: 2 Servings
 
    1/2 c  Cornmeal
      3 c  Pumpernickel (dark rye)
           -flour
      1 c  (approx.) King Arthur Stone
           -Ground Whole
           Wheat Flour
      1 tb Dry yeast
  1 3/4 c  Water
    3/4 c  Molasses
      1 tb Butter
      1 tb Salt
      2 ts Sugar
      2 ts Caraway seeds
  1 1/2 tb Unsweetened cocoa powder
      2    Med. potatoes, peeled,
           -boiled, mashed and cooled
           (to make 1 cup mashed
           -potatoes; you can use
           Instant if you prefer)
      1    Egg white mixed with 1 Tbsp.
           -cold water, for
 
  "Molasses and a tiny bit of cocoa powder gives this bread its rich,
  dark color.  This moist, dense-grained bread, with the texture of the
  popular imported pumpernickel you can buy in the gourmet food section
  of some stores, is perfect for slicing thinly and using as a base for
  canapes. Spread with sweet butter, it's also a tasty accompaniment to
  cheese and fruit, and makes a superior sandwich. Just remember to
  slice it thinly; it's heavy, and a little goes a long way. Once you
  try this homemade pumpernickel, you'll never have to buy it at the
  supermarket again!"
  
  glaze
  
  Combine 1 1/2 cups of water with the cornmeal in a saucepan, and cook
  over low heat, stirring often, till thickened, about 5 minutes.
  Remove pan from heat and add the molasses, butter, salt, caraway
  seeds and cocoa powder. Stir to combine and set aside to cool to
  lukewarm.
  
  Warm the remaining 1/4 cup water to approximately 110 degrees, and
  stir the yeast into it.  Set aside to proof for 10 minutes.
  
  Put the molasses mixture in a large bowl, and add the yeast and mashed
  potatoes.  Stir in the rye flour and enough whole wheat flour to make
  a stiff, sticky dough. Turn dough out onto a floured work surface,
  and knead until elastic and stiff - up to 15 minutes. You can do this
  in a mixer attached with a dough hook if you prefer.
  
  Place the dough in a greased bowl, turning to coat all sides, cover
  with plastic wrap, and set aside to rise for about 1 hour, or until
  doubled in bulk.  Punch down the dough, knead for 30 seconds or so,
  and form into two smooth balls, or into loaves to fit 8 1/2 x 4 1/2"
  bread pans. Grease the bread pans, or a baking sheet, and set loaves
  in pans or on sheet. Set aside to rise for 30 minutes or longer, till
  doubled in bulk.
  
  Brush loaves with egg white glaze.  Bake bread in a preheated 375
  degree oven for 50 minutes, or until it tests done. Makes 2 loaves.
  
  From:  King Arthur Flour
  
  Posted 




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Recipe ID 6431 (Apr 03, 2005)

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