BAKERY STYLE PUMPERNICKEL ROLLS
These buns are great for pastrami and Swiss cheese sandwiches, and anything else that tastes great with pumpernickel.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 4h25m
Yield 12
Number Of Ingredients 11
Steps:
- In large bowl, mix together flours, yeast, cocoa and salt. In small bowl, mix together 1 1/3 cups water and molasses. Add water mixture to flour mixture; stir with wooden spoon until dough is thoroughly mixed and no dry spots remain, about 1 to 2 minutes. Cover loosely with plastic wrap. Let rise at room temperature 2 hours; refrigerate at least 1 hour but no longer than 24 hours.
- Line large cookie sheet with cooking parchment paper; sprinkle with cornmeal. On generously floured surface, turn dough to lightly coat with flour. Form dough into a ball; cut in half. Cut each half into 6 equal pieces, coating with flour as needed to prevent sticking. Shape each piece into ball by stretching surface of dough around to bottom on all sides; pinch bottom to seal. Place on cookie sheet about 2 inches apart.
- Loosely cover rolls with plastic wrap sprayed with cooking spray; let rise in warm place 40 minutes or until doubled in size.
- Place empty broiler tray or cast iron skillet on bottom rack of oven. Heat oven to 400°F.
- Meanwhile, in small bowl, beat egg and 1 tablespoon water. Brush buns with egg mixture; sprinkle with caraway seed. Place cookie sheet in oven. Gently pull out bottom rack of oven and pour 1 cup hot water into broiler tray; gently slide rack back and quickly shut oven door.
- Bake 12 to 15 minutes or until buns begin to slightly brown and sound hollow when tapped. Cool 5 minutes on cooling rack. Serve warm or cool.
Nutrition Facts : ServingSize 1 Roll, TransFat 0 g
HOMEMADE PUMPERNICKEL BREAD
"This light bread is our absolute favorite," writes Julie Wesson from Wilton, Wisconsin. "It uses molasses rather than sugar, and rye and whole wheat flour instead of white. Unsweetened chocolate is the secret ingredient that makes the taste outstanding!"
Provided by Taste of Home
Time 45m
Yield 1 mini loaf (4 slices).
Number Of Ingredients 9
Steps:
- In a small bowl, dissolve yeast in warm water. Add the molasses, butter, chocolate, vinegar, salt, rye flour and 3 tablespoons whole wheat flour. Beat until smooth. Stir in enough remaining flour to form a soft dough., Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a bowl coated with cooking spray, turning once to coat the top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down. Shape into a round loaf. Place on a baking sheet coated with cooking spray. With a sharp knife, make three shallow slashes across the top of loaf. Cover and let rise until doubled, about 30 minutes., Bake at 375° for 15-20 minutes or until bread sounds hollow when tapped. Remove to a wire rack to cool.
Nutrition Facts :
STUFFED PUMPERNICKEL BREAD
A quick and easy appetizer that is sure to please your family and guests. The warm cheese filling is irresistible. From Gooseberry Patch Almost Homemade cookbook.
Provided by Crafty Lady 13
Categories Breads
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Slice bread into serving-size slices, but do not cut all the way through the bottom of crust; set aside. Mix remaining ingredients together; spoon mixture between slices of bread. Wrap loaf in aluminum foil; sprinkle with a few drops of water and seal tightly. Bake at 350°F for 30 minutes, or until cheese is melted.
Nutrition Facts : Calories 447.2, Fat 23, SaturatedFat 7.1, Cholesterol 35, Sodium 839.1, Carbohydrate 47.3, Fiber 5.1, Sugar 3.3, Protein 14.3
RYE PUMPERNICKEL STUFFING
Categories Onion Side Bake Thanksgiving Quick & Easy Stuffing/Dressing Root Vegetable Turnip Gourmet Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 8 servings
Number Of Ingredients 9
Steps:
- Put oven racks in upper and lower thirds of oven and preheat oven to 350°F.
- Spread bread cubes in 2 large shallow baking pans and bake, stirring occasionally and switching position of pans halfway through baking, until dry, 20 to 25 minutes total. Transfer bread to a large bowl. 3While bread is drying in oven, cook onions in 1/2 stick butter in a 12-inch heavy skillet over moderate heat, stirring occasionally, until golden, about 20 minutes, then add garlic and cook, stirring occasionally, 1 minute. Add onion mixture to bread, reserving skillet. Add turnips, broth, and 2 tablespoons butter to skillet, then simmer, covered, until tender, 5 to 8 minutes.
- Increase oven temperature to 450°F and butter a 13- by 9-inch baking dish (3-quart capacity).
- Add turnip mixture, parsley, salt, and pepper to bread and toss until combined well. Spoon stuffing into baking dish. Cut remaining 2 tablespoons butter into bits and dot over top of stuffing. Bake stuffing, covered tightly with a sheet of buttered foil (buttered side down), in upper third of oven until heated through, 15 to 20 minutes. Remove foil and bake stuffing until top is lightly browned, 10 to 15 minutes more.
STEAKHOUSE BLACK BREAD - PUMPERNICKEL
Make and share this Steakhouse Black Bread - Pumpernickel recipe from Food.com.
Provided by kstrating
Categories Yeast Breads
Time 3h35m
Yield 1 loaf
Number Of Ingredients 10
Steps:
- Combine molasses, cooled coffee, & yeast; set aside to proof.
- Combine vegetable oil & brown sugar.
- Combine rest of dry ingredients.
- Add proofed yeast mixture to the oil & sugar.
- Add 1/3 of dry ingredients to wet mixture, then 1/3, and last 1/3.
- Place in large oiled bowl, cover with damp towel & set in warm place to rise until double in size.
- (Bread making tip - patience is required - do let the bread go through its full rise each time!).
- Grease vessel you plan to use for baking (bread pan; 9 x 13 pan, etc).
- Punch down, and form in to shape needed for vessel you plan to bake in ('regular loaf', 12 balls for dinner rolls in 9 x 13 pan, longer for baguette shape, etc).
- Preheat oven to 357* F.
- Let rise until double in size, again.
- Bake in preheated oven - 20 minutes for rolls or 35 minutes for a loaf.
- Bread is done when internal temperature reaches 195 - 200* F.
PUMPERNICKEL BREAD II
This may not be New York Pumpernickel, but it is the one we use at home.
Provided by Clem Zulinski
Categories Bread Yeast Bread Recipes Whole Grain Bread Recipes Rye Bread
Time 2h30m
Yield 15
Number Of Ingredients 10
Steps:
- Mix well bread flour, rye flour, cornmeal, salt, yeast, cocoa, and brown sugar. Add milk, oil, and molasses. Mix thoroughly. When mixed well enough that the dough holds together, knead by hand 15-20 minutes.
- Cover, let rise in bowl 30 minutes. Punch down, form, and place into 9 1/2x5 inch pan. Cover with damp cloth and let rise about 1 hour.
- Bake in preheated 375 degree F (190 degrees C) oven 25 to 30 minutes, covering top with aluminum foil last 10 minutes.
Nutrition Facts : Calories 217.7 calories, Carbohydrate 40.9 g, Cholesterol 2.6 mg, Fat 3.5 g, Fiber 3 g, Protein 6.3 g, SaturatedFat 0.9 g, Sodium 225.6 mg, Sugar 7.1 g
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