Blackryebreadabm Recipes

BLACKBERRY BREAD

Steps:

• Preheat oven to 350°.
• Stir together flour and next 3 ingredients in a medium bowl;
• Stir in blackberries.
• Whisk together sugar and next 5 ingredients in a medium bowl until thoroughly blended.
• Add to flour mixture, stirring just until blended.
• Pour batter into a lightly greased 8 1/2- x 4 1/2-inch loaf pan.
• Bake at 350° for 1 hour and 15 minutes or until a long wooden pick inserted in center comes out clean.
• Cool in pan on a wire rack 10 minutes.
• Remove from pan to wire rack, and cool completely (about 1 hour).

BLACKBERRY BREAD

Steps:

• Combine flour, sugar, baking powder, baking soda, and salt in a large bowl.
• In a small bowl, whisk together eggs, milk, butter, and vanilla.
• Pour wet ingredients into dry ingredients, and mix until just combined.
• Fold in mashed blackberries.
• Pour batter into lightly greased9"x5" loaf pan.
• Place flour, brown sugar, and butter for the topping in a small food processor. Pulse until all ingredients are combined, and mixture looks like coarse crumbs.
• Evenly sprinkle topping over unbaked bread.
• Bake at 400 degrees for 45-60 minutes, until the top is brown and a toothpick inserted in the center tests clean. Check bread after 40 minutes, and loosely cover with aluminum foil if the top is getting too brown.

BLACK BREAD

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.

RUSSIAN BLACK BREAD

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.

BLACK RYE BREAD (ABM)

Steps:

• Place all ingredients in bread pan in order listed by your manufacturer.
• Select medium crust (or white bread) setting.
• Remove from pan at end of baking cycle and cool completely on wire rack.