Blushing Bread Recipes

Steps:

• Thaw the raspberries a little (they should not become too soft!).
• Process the pumpernickel or bread to coarse crumbs, mix with chopped chocolate and put into glass bowl and soak with schnaps or juice.
• Whip cream until stiff.
• Cream yoghurt with the sugar and vanilla (or vanilla sugar).
• Fold in whipped cream.
• Pour yoghurt cream over soaked bread crumbs.
• Top with raspberries and refrigerate for one hour or so (it tastes better if it's a bit soaked through).

Steps:

• Combine wayer, yeast,just 1 tsp sugar, and the ginger; let stand about 10 minutes until foamy.
• In a large bowl, combine tomato juice, 1/4 cup sugar,salt, and 2 cups of the flour.
• Add the yeast mxiture and beat well.
• Add another 3 cups of the flour, stirring to blend well.
• Stir in as much remaining flour as you can (you may need more or les depending upon the day's humidity).
• Turn dough onto a well floured board and knead with floured hands until smooth and elastic, about 10 minutes.
• Grease a large bowl and place dough inside, flipping dough over once to grease the top; cover and let rise until doubled in bulk in a warm place, about 40 minutes or so (again, this will vary based on the temperature and humidity of the day).
• Punch risen dough down, then form into two round balls.
• Place on greased baking sheets or into 9" round cake tins and make two diagonal slashes in the top of each with a sharp knife.
• Brush with melted butter, cover with lightly greased plastic wrap, and let rise again until doubled (about as long as before).
• Preheat oven to 350 F and bake both loaves together for 40-50 minutes, or until loaves sound hollow in the bottom when tapped.
• Let cool on wire racks before slicing.