| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Russian |
Breakfast, Chocolate, Abm, Bread |
1 |
Servings |
INGREDIENTS
|
|
MICHAEL HATALA RJHP21A: |
|
|
FOR 1: |
| 1 |
pk |
Yeast |
| 1 |
tb |
White sugar |
| 1 1/2 |
c |
Bread flour |
| 1 1/2 |
c |
Medium rye flour |
| 1/4 |
c |
Whole wheat flour |
| 1/2 |
c |
Unprocessed bran flakes |
| 1 |
tb |
Caraway seeds |
| 1 |
ts |
Salt |
| 1 |
ts |
Instant coffee powder |
| 1/4 |
ts |
Fennel seeds |
|
|
HEAT; STIRRING FREQUENTLY: |
|
|
MELT. COOL TO 105: |
| 1 |
c |
Plus 2 Tbsp water |
| 2 |
tb |
Molasses |
| 2 |
tb |
Cider vinegar |
| 2 |
tb |
Butter |
| 1/2 |
oz |
Unsweetened chocolate |
INSTRUCTIONS
HEAT THE FOLLOWING OVER LOW:
TILL CHOCOLATE AND BUTTER:
From: "Wendy Lockman" <wlockman@ra1.randomc.com>
Date: Sun, 19 May 1996 12:20:47 +0000
Add all ingredients to the pan, select white bread and push start.
From Loafing It by DAK
Posted to Master Cook Recipes List, Digest #90
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