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 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 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.
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
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- 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.
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