Home Bread-Bakers v096.n063.2

Russian Black Bread #3

Terry and Kathleen Schuller <schuller@ix.netcom.com>
Sun, 01 Dec 1996 23:36:41 -0600
I'm new to the list, but have read the last three months worth of digests
and have the wonderful archives.

I made the following bread this weekend in an attempt to duplicate the
excellent black bread with raisins which is served at the Pewter Mug
Restaurant on Hwy 41 just north of Naples, FL.  This bread isn=92t as dark=
theirs though. How would I make the bread black rather than brown?  It is
very good recipe and a little different from the ones in the archives. =20

schuller@ix.netcom.com                   =20

*  Exported from  MasterCook  *

                          Russian Black Bread #3

Recipe By     : Fleischmann's Yeast web site:  www.breadworld.com. 11/96
Serving Size  : 32   Preparation Time :0:00
Categories    : Breads

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2 1/2  cups          warm water (105=B0 to 115=B0F)
   2      packages      FLEISCHMANN'S Active Dry Yeast
     1/4  cup           butter or margarine -- softened
     1/4  cup           white vinegar
     1/4  cup           dark molasses
   1      each          unsweetened baking chocolate squares -- melted
   2      teaspoons     salt
   2      teaspoons     instant coffee granules
   1      tablespoon    fennel seed
   4 1/4  cups          all-purpose flour
   5      cups          rye flour
     3/4  cup           raisins

Makes 2 round loaves.
Place 1/2 cup warm water in large warm bowl. Sprinkle in yeast; stir until
dissolved. Add remaining water, butter, and next 6 ingredients. Slowly stir
in 3 cups all-purpose flour; blend well. Stir in rye flour and enough
remaining all-purpose flour to make soft dough. Remove dough to lightly
floured surface. Cover; let rest 15 minutes. Knead dough until smooth and
elastic, about 10 to 15 minutes. Place in greased bowl, turning to grease
top. Cover; let rise in warm, draft-free place until doubled in size, about
1 to 1 1/2 hours.
Punch dough down. Remove dough to lightly floured surface. Knead in raisins.
Divide dough in half. Shape each half into 5-inch ball. Place each ball in
greased 8-inch round cake pan or on large greased baking sheet. Cover; let
rise in warm, draft-free place until doubled in size, about 1 hour.
Bake at 350=B0F for 45 minutes or until done. Remove from pans; let cool on
wire racks.
Nutrition information per serving (1/32 of recipe): calories 154; total fat
2 g; saturated fat 1 g; cholesterol 4 mg; sodium 165 mg; total carbohydrate
30 g; dietary fiber 3 g; protein 4 g.=20
Origianla recipe called for dates.

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Nutr. Assoc. : 5472 2019 0 0 0 0 0 0 0 0 0 0