BLACK FOREST BREAD - SCHWARZWAELDER KRUSTE
Steps:
- Mix the ingredients for the sourdough starter together by hand until it forms a ball.
- Cover the starter and leave at room temperature for 12 to 18 hours. The starter can be fed on rye or white flour. The starter should have been recently fed, so if it has been in the refrigerator for a month, feed it once before starting this recipe.
- Mix the ingredients for the sponge together by hand. If you are using fresh yeast or non-instant yeast, dissolve the yeast in a little of the water before you add it.
- When the dough comes together to form a ball, let it sit for 2 hours at room temperature.
- Then wrap the dough in plastic wrap and place in the refrigerator for 10 to 16 hours. You can also refrigerate both parts for up to 48 more hours if necessary.
- Mix the all of the sourdough and sponge with the rest of the dough ingredients in the mixer on low with a dough hook for about eight minutes.
- Turn the speed up a notch and continue mixing for 4 minutes.
- Turn out onto a lightly floured board and knead a few times.
- Add flour if the dough is too soft. It should be supple, but not so soft that it loses shape immediately on the board when you let it go.
- Let it rise, covered, for 30 minutes.
- Punch it down and then let it rise for 15 minutes. This assumes a dough temperature of about 74 F. If your dough is colder, let it rise a bit longer. The dough will NOT double in bulk.
- Form two round loaves with the dough, pulling the dough around to form a "boule" and stretching the gluten "skin" around towards the bottom. Do not completely pinch the underside closed, as that will be the attractive top in the oven.
- Place the round of dough with the seam-side down in a rye-floured bread basket or flour-lined bowl.
- Let the bread rise for 60 minutes. You should see an appreciable rise, even if not doubled in bulk.
- Heat the oven with the bread stone for at least 30, better 60 minutes, to 475 F. The stone should be on the middle rack with a rack underneath it to hold the hot water pan.
- Unmold the bread (seam-side up) onto a cornmeal-strewn baker's peel or the back of a cookie sheet and transfer to the hot stone.
- After 2 minutes, open the oven door and add a cup of hot water to the hot water pan.
- Add steam by spraying the walls with water, if you can.
- After 10 minutes, turn oven temperature down to 400 F.
- Bake for 40 more minutes.
- Open oven a crack for the last 20 minutes to let out the rest of the steam. Bread should have an internal temperature of at least 190 F.
- Allow the bread to cool completely before slicing or freezing.
Nutrition Facts : Calories 203 kcal, Carbohydrate 39 g, Cholesterol 1 mg, Fiber 2 g, Protein 6 g, SaturatedFat 1 g, Sodium 365 mg, Sugar 0 g, Fat 2 g, ServingSize 2 loaves (20 servings), UnsaturatedFat 0 g
BLACK FOREST BREAD
Make and share this Black Forest Bread recipe from Food.com.
Provided by dicentra
Categories Quick Breads
Time 1h5m
Yield 14 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350°.
- Combine first 4 ingredients in a large bowl.
- Stir in cranberries; make a well in center of mixture.
- Combine water and coffee granules; add buttermilk, sugar, honey, oil, vanilla, and egg, stirring well with a whisk.
- Add to flour mixture, stirring just until moist.
- Spoon batter into an 8 x 4-inch loaf pan coated with cooking spray.
- Bake at 350° for 50 minutes or until a wooden pick inserted in center comes out clean.
- Cool 10 minutes in pan on a wire rack, and remove from pan.
- Cool completely on wire rack.
Nutrition Facts : Calories 156.9, Fat 3, SaturatedFat 0.7, Cholesterol 15.6, Sodium 193.2, Carbohydrate 31, Fiber 1.6, Sugar 17.1, Protein 3.2
BLACK FOREST PUMPERNICKEL BREAD MACHINE LOAF
this one I have been making for ten years, and always turns out fine for me even now in a different machine..Give it a try eat with ham and cheese and homemade potato soup, yummy
Provided by andypandy
Categories Yeast Breads
Time 3h10m
Yield 1 loaf, 16 serving(s)
Number Of Ingredients 10
Steps:
- Place all ingredients into your bread maker according to manufacture.
- Select type to a light crust.
- Press start.
- Remembering to check while starting to knead.
- If mixture is too dry add a tablespoon warm water at a time.
- If mixture is too wet add flour again a little at a time.
- Mixture should go into a ball form, and just soft and slightly sticky to the finger touch.
- This goes for all types of breads when kneading.
- This recipe makes a one and half pound loaf size.
BLACK FOREST PUMPERNICKEL (ABM)
We love this bread,Great with soup and for sandwiches. This recipe makes a 1 1/2 pound loaf. The recipe comes from cooksrecipes.com.
Provided by Barb G.
Categories Yeast Breads
Time 3h45m
Yield 1 1/2 pound loaf bread, 15 serving(s)
Number Of Ingredients 11
Steps:
- Place ingredients in the bread machine pan in the order suggested by the manufacturer.
- Select Sweet bread cycle and light crust; start machine.
Nutrition Facts : Calories 136.3, Fat 2, SaturatedFat 0.2, Sodium 237.1, Carbohydrate 27.2, Fiber 2.9, Sugar 4.3, Protein 3.5
RUSSIAN BLACK BREAD
I have been looking for a good Russian Black Bread recipe. This one is the closest I have come. The vinegar adds a bit of a bite, but believe me, with cheese it is marvelous.
Provided by Mary
Categories Bread Yeast Bread Recipes Whole Grain Bread Recipes Rye Bread
Time 3h15m
Yield 12
Number Of Ingredients 13
Steps:
- Place ingredients into the bread machine in order suggested by the manufacturer.
- Use the whole wheat, regular crust setting.
- After the baking cycle ends, remove bread from pan, place on a cake rack, and allow to cool for 1 hour before slicing.
Nutrition Facts : Calories 158.8 calories, Carbohydrate 30 g, Fat 2.6 g, Fiber 2.7 g, Protein 4.4 g, SaturatedFat 0.5 g, Sodium 222.4 mg, Sugar 2.2 g
BLACK FOREST BREAD PUDDING
Make and share this Black Forest Bread Pudding recipe from Food.com.
Provided by Queenkungfu
Categories Dessert
Time 3h25m
Yield 17 serving(s)
Number Of Ingredients 11
Steps:
- Butter a 3 quart rectangular baking dish with some of the butter.
- Spread remaining butter on bread slices.
- Place bread slices in baking dish, overlapping, if necessary, to fit.
- Sprinkle with frozen cherries, half the chocolate pieces, and the cinnamon; set aside.
- In a medium saucepan combine remaining chocolate pieces, 1 cup of the whipping cream, and the sugar. Heat and stir till the chocolate is melted. Gradually stir in remaining cream.
- Beat eggs in a very large bowl.
- Stir in melted chocolate mixture and almond extract.
- Slowly pour over bread in dish.
- Cover and chill 2 hours or overnight.
- Preheat oven to 325 degrees.
- Uncover bread pudding and place baking dish on a foil lined baking sheet.
- Bake for 70 to 80 minutes or until an instant read thermometer register 160 degrees when inserted into middle.
- Cool on a wire rack at least 45 minutes.
- Serve warm.
- Garnish with whipped cream and almonds.
Nutrition Facts : Calories 535.6, Fat 34, SaturatedFat 19.9, Cholesterol 172.6, Sodium 210.4, Carbohydrate 51, Fiber 4.3, Sugar 35.2, Protein 7.7
BLACK BREAD
Three types of flour go into these hearty loaves: whole-wheat, bread, and rye. Cocoa and coffee add color and depth of flavor.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Yield Makes 2 loaves
Number Of Ingredients 14
Steps:
- In a small bowl, dissolve coffee in 1/4 cup warm water. In the bowl of a stand mixer, combine remaining 1 3/4 cups plus 2 tablespoons warm water and molasses. Sprinkle yeast over top, stir, and let stand 5 minutes.
- Add honey, flours, cocoa, and salt to yeast mixture. Attach bowl to stand mixer fitted the dough-hook attachment and beat on low speed 1 minute. Increase speed to medium-low and beat until dough is smooth and slightly tacky, about 3 minutes (or knead by hand 15 to 20 minutes).
- Transfer dough to a lightly floured surface; knead by hand, turning dough over, 4 to 5 times before shaping into a ball. Transfer dough, smooth-side up, to a lightly oiled large bowl. Cover with plastic wrap; let rise in a warm place until doubled in volume, 1 1/2 to 2 hours.
- Turn dough out onto a lightly floured surface and divide in half. Set one half aside, loosely covered with lightly oiled plastic wrap. Shape remaining half into a 9-inch rectangle, with a short side parallel to work surface. Fold top third of dough towards center, then fold bottom third of dough on top, pressing gently to seal. Turn dough 90 degrees and repeat folding process, pinching seam and sides closed. Place seam-side down and roll dough back and forth with palms of hands to form a loaf about 12 inches long with tapered ends. Repeat shaping process with remaining half of dough. Sprinkle a clean cotton cloth with cornmeal and place loaves on top, spacing about 6 inches apart. Loosely cover with lightly oiled plastic wrap and a clean kitchen towel. Let rise in a warm place 45 minutes.
- Meanwhile, preheat oven to 400 degrees, with a pizza stone on rack in lower third and a skillet or baking pan on lowest rack, 30 minutes. Transfer loaves to a pizza peel or unrimmed baking sheet dusted with cornmeal. Brush tops with egg white. Using a lame (baker?s blade), razor blade, or serrated knife, make four diagonal cuts, 1/4 to 1/2 inch deep, across each loaf. Slide loaves from peel onto stone. If not using a stone, slide loaves onto a parchment-lined baking sheet dusted with cornmeal. Quickly pour boiling water into preheated skillet to create steam. Bake until loaves are dark brown and hollow-sounding when tapped on bottoms, about 30 to 40 minutes. Transfer loaves to a wire rack; let cool completely.
More about "black forest bread recipes"
BLACK FOREST BREAD - SWEET BEGINNINGS BLOG
From sweetbeginningsblog.com
Estimated Reading Time 4 mins
BLACK FOREST ROLLS RECIPE | BREAD RECIPES | PBS FOOD
From pbs.org
Estimated Reading Time 3 mins
EASY BLACK FOREST BROWNIES - BUTTER WITH A SIDE OF …
From butterwithasideofbread.com
BLACK FOREST CAKE - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
50 QUICK BREADS : FOOD NETWORK | EASY BAKING TIPS AND …
From foodnetwork.com
ELEGANT BLACK FOREST CAKE - BUTTER WITH A SIDE OF …
From butterwithasideofbread.com
BAKERS@HOME | BLACK FOREST BREAD
From bakersathome.com
BLACK FOREST BREAD RECIPE | MYRECIPES
From myrecipes.com
3/5 (2)Calories 178 per servingServings 14
- Combine first 4 ingredients in a large bowl. Stir in cranberries; make a well in center of mixture. Combine water and coffee granules; add buttermilk, sugar, honey, oil, vanilla, and egg, stirring well with a whisk. Add to flour mixture, stirring just until moist. Spoon batter into an 8 x 4-inch loaf pan coated with cooking spray.
- Bake at 350° for 50 minutes or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pan on a wire rack, and remove from pan. Cool completely on wire rack.
BLACK FOREST CAKE RECIPE | BREAD MACHINE RECIPES
From breadmakermachines.com
BLACK FOREST CAKE RECIPE | KING ARTHUR BAKING
From kingarthurbaking.com
BLACK FOREST BREAD RECIPE - SIMPLE CHINESE FOOD
From simplechinesefood.com
BLACK FOREST BREAD - LANDBROT SCHWARZWAELDER ART - HANDY.RECIPES
From handy.recipes
BLACK FOREST COUNTRY BREAD - BOSSKITCHEN.COM
From bosskitchen.com
BLACK FOREST RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
BLACK FOREST HAM PINWHEELS - EASY APPETIZER RECIPE
From inspiredbycharm.com
RUSSIAN BLACK BREAD RECIPE | KING ARTHUR BAKING
From kingarthurbaking.com
GERMAN BLACK FOREST RYE BREAD (SCHWARZWALDER ROGGEN BROT)
From foodgeeks.com
BLACK FOREST CHERRY CAKE RECIPE - PILLSBURY.COM
From pillsbury.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Related Search