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Dark Pumpernickel; Shaping For Pumpernickel; Bread - Kenmore Easy Baking Recipe & Instruction Booklet

Bread machine with multi-logic
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DARK PUMPERNICKEL
BREAD
SHAPING FOR PUMPERNICKEL
BREAD
There's
something
about pumpernickel
that begs for a
big pot of soup and a roaring fire. Perhaps its darkness
recalls winter nights in the Slavic countries
of its origins.
Add ingredients
in the order listed. All ingredients
must be at room temperature.
21/4 teaspoons active dry yeast
1 cup medium rye flour
2 cups breadflour
1/2 tablespoon salt
1 ounce unsweetened
chocolate, melted
1 teaspoon onion powder (optional)
1/2 cup milk
1 tablespoon butter/margarine
1/4 cup dark molasses
1/2 cup plus 1 tablespoon water
[] Press SELECT for Multi-Logic Program.
The Kneading
light will flash. Press VH or AM to program
2nd
Kneading time to :20 (1st Kneading and 1st Rising are
pre-programmed).
Press Multi-Logic
Program again.
The Rising light will flash. Press VH or AM to program
2nd Rising time of : 0. (Appliance will automatically
rise dough for 20 minutes
before punching
it down).
Press Multi-Logic
Program
again. The Baking light
will flash. Press VH or AM to : 0. Press Multi-Logic
Program to lock in new program
times. Press START.
Dough will ready in i hour and 55 minutes.
[] On a lightly floured surface, shape dough as desired, or
use one of the following suggestions.
[]
[]
Large Round Loaf: Form dough into smooth
ball.
Place on greased baking sheet. After 1-hour rising,
glaze top of loaf with egg white and slash twice
diagonally with a very sharp knife. Bake in 375°F
preheated
oven for 40 to 45 minutes.
Large Oblong Loaf: Roll dough into 10- by 9-inch
rectangle.
Starting
at short end, roll up dough tightly.
Tuck ends under securely and pinch seam. Place on
greased baking sheet. After 1-hour rising, glaze top of
loaf with egg white and slash twice diagonally with a
very sharp knife. Bake in 375°F preheated
oven for
40 to 60 minutes.
[] Baguettes:
Divide dough into halves. Roll each piece
into 10- by 12-inch rope. Place each rope into a trough
of a greased double-trough
baguette
pan (no wider
than a 3-inch trough). After 1-hour rising, glaze top of
each baguette
with egg white and slash four times
with a very sharp knife. Bake in 375°F preheated
oven
for 40 to 45 minutes.
[] Rolls: Divide dough into 12 equal portions.
Roll each
piece into a smooth
ball. Place on greased baking
sheets, six per sheet. After 1-hour rising, glaze top of
each roll with egg white. Bake in 375°F preheated
oven for 20 minutes.
32
Whole Grain Breads 33

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