Free Recipe Russian Black Bread #3
Recipe Type: B Recipes
Recipe Preparation: bake
Cooking Ingredients for Russian Black Bread #3 Recipe
2-1/2 c Warm water (105o to 115oF)
2 pk FLEISCHMANN S Active Dry
-Yeast
1/4 c Butter or margarine,
-softened
1/4 c White vinegar
1/4 c Dark molasses
1 Unsweetened baking chocolate
-squares, melted
2 ts Salt
2 ts Instant coffee granules
1 tb Fennel seed
4-1/4 c All-purpose flour
5 c Rye flour
3/4 c Raisins
Russian Black Bread #3 Preparation
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 350oF 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. Origianla recipe called for dates. Posted to Digest bread-bakers.v096.n063 Recipe by: Fleischmann”s Yeast web site: www.breadworld.com. 11/96 From: Terry and Kathleen Schuller <schuller@ix.netcom.com> Date: Sun, 01 Dec 1996 23:36:41 -0600
Cooking Temperature:
Recipe Serves: 32
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