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January 2019

Bread Recipes

Baked Treats Recipes

Hazelnut Cappucino Torte

Hazelnut Cappucino Torte Recipe
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Russian Black BreadCeideburg Recipe

Russian Black BreadCeideburg recipe and other bread recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Russian Black BreadCeideburg recipe  PDF



Stephen Ceideburg 4 c Rye flour
3 c All purpose flour
1 t Granulated sugar
2 ts Salt
2 c 100 percent bran cereal
2 tb Caraway seed, crushed
2 ts Instant coffee granules
2 ts Onion powder
1/2 ts Fennel seed, crushed
2 pk Dry active yeast
2 1/2 c Water
1/4 c Vinegar
1/4 c Dark molasses
1 oz Unsweetened chocolate
1/4 c Butter or margarine (1/2
stick) 1 t Cornstarch
1/2 c Cold water

Combine rye and all purpose flour, set aside. In large bowl thoroughly mi 2 1/3 cups flour mi ture, sugar, salt, cereal, caraway seed, instant coffee granules, onion powder, fennel seed and yeast. Combine water, vinegar, molasses, chocolate and butter in saucepan. Warm over low heat. Gradually add to dry ingredients. Beat at medium speed with electric mi er for 2 minutes, scraping bowl occasionally. Add 1/2 cup flour mi ture. Beat at high speed 2 minutes, scraping bowl occasionally. Stir in enough additional flour mi ture to make soft dough. Turn out on lightly floured board. Cover dough with bowl. Let rest 15 minutes. Then knead until smooth and elastic, about 10 to 15 minutes. (Dough will be sticky.) Place in greased bowl, turning to grease top. Cover and let rise in warm place, free from drafts, until doubled in bulk, about 1 hour. Divide dough in half, form into 2 loaves and place in 9 by 5 inch loaf pans. Or form into 2 round balls and
place on greased baking sheet. Preheat oven to 350 degrees. Bake 45 to 50 minutes or until bread sounds hollow when tapped on the top. Meanwhile, combine cornstarch and 1/2 cup cold water. Cook over medium heat, stirring constantly, until mi ture boils. Stir constantly for 1 minute. As soon as bread is baked, brush cornstarch mi ture over tops of loaves. Return bread to oven. Bake 2 to 3 minutes or until glaze is set. Remove from pans. Cool on wire racks. Makes 2 loaves. From the Oregonian's FOODday, 1/5/93. Posted by Stephen Ceideburg

Russian Black BreadCeideburg recipe and other bread recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 3.5 Rating 3.5
613 people have voted
Last Reviewed on 2019-01-18



Friday, Jan 18 2019 Download & Print Russian Black BreadCeideburg recipe  PDF   Bread recipes RSS   New

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