| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Russian | Breads | 32 | Servings |
INGREDIENTS
| 2 1/2 | c | Warm water (105° to 115°F) |
| 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 |
INSTRUCTIONS
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 350°F 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
A Message from our Provider:
“God is glorified by a thankful heart.”