Posted on 01/21/2017 10:04:48 PM PST by CottonBall
Exactly true !
I believe that it has a higher butterfat content..
and from contented cows.
Does anyone have a tested dark Pumpernickel bread recipe (not bread machine) that they would like to share?!! So many recipes now for bread are for bread machines only.. I’m not sure at all how you convert a machine recipe into a “old fashioned” one. :)
Lots of kids means not getting to the dentist every six months ($$$!) so I bought a book called Cure Dental Decay (no cavities, just wanted to prevent them as much as possible). The author recommended Kerrygold butter because the rapidly growing grass in Ireland gives the cream a high mineral content that our cornfed cows in the US don’t have. Very beneficial to the teeth!
At that time I would have had to order it and it was far too expensive for me. Now, both Walmart and Aldi carry it-yay! I still buy the cheap stuff for baking and cooking, but bread gets Kerrygold.
Here’sc black bread and a pumpernickle recipe that I’ve made numerous times each. I get recipes from the internet, then tweak them, so there are 2 variations for black bread, since i couldn’t decide which modifications i liked better.
Yet, as you say - the directions are for a bread machine, but i’ve never made these in one. Bread machines don’t give me the control I want (you can ask my husband if i’m controlling LOL).
My rule of thumb for any bread recipe is to proof the yeast in the warm liquids, sprinkling a little sugar on top to encourage it. I let it sit 10-15 min. If it doesn’t bubble up, i throw it out and try again with water not as hot (i overdo on the hot side). I haven’t had problems with dead yeast yet, since i go through so much of it.
Then I add flour, and mix the salt into the flour so it doesn’t come into direct contact with the yeast since salt will kill yeast. Then i add everything else, the order doesn’t seem to matter - except for things like fruit or cheese or chocolate or nuts, things you want evenly dispersed in the loaf. Add those at the very end after kneading is finished. I let my kitchenaid mix on low until the flour is incorporated (so i don’t have flour all over, LOL). I watch the dough to see if more flour or more water is needed also. I find doughs rise better if dough is a little sticky. Once everything the flour/water is fine, I out the mixer on med-lo and let her go for 5-6 minutes. As long as the mixer doesn’t walk off the counter, the speed is fine.
Then I put the dough in an oiled bowl, cover with plastic, and put in my oven warmed for 1-2 minutes. My previous oven had a bread proof cycle, which i replicate on my semi-commercial stove by turning on the oven for a very short time. My oven thermometer says it’s a bit under 100. Let rise till double. Then form into a loaf for a pan, or a ball or cylinder for a free-form loaf. Oh, and ~3 cups of flour makes 1 loaf. So if the recipe is nearer 6 cups total, divide in 2. Let rise again, the same way. These i cover with plastic wrap sprayed with Pam, so the wet dough doesn’t stick when it rises.
Most breads bake at 350, unless you’re looking for a really crispy crust. oh, and the loaves are ready when a finger poked in an unobtrusive place creates a divet that fills in very slowly. If it fills quickly, it has more oomph to give to rising. You din’t want it completely risen (over proofed) or it will ironically collapse a little in the oven. With a little left to give, oven spring will have it rise another 1/2-1” in the oven. I always test 10 minutes prior to the recipe time. Or in the case of a bread machine recipe, at about 20 minutes for a standard sized loaf. 180 for most breads, 190-200 for sweet, eggy breads. Going by looks alone or tapping the bottom (how do you do that with a hot loaf anyway!) never worked for me.
Sorry if this is TMI!
1 1/4 cups warm water (110 degrees F)
1 T oil
1 1/2 Ts molasses
1/2 cup whole wheat flour
1 3/4 cups flour
1 cup rye flour
2 tsps instant coffee powder
3 Ts powdered milk
1 tsp salt
2 Ts unsweetened cocoa powder
1 T caraway seed
1 1/2 tsps yeast
Place ingredients into the pan of the bread machine in the order suggested by the manufacturer. Select Whole Wheat cycle, and Start. After the first rise, remove dough from the machine. Shape, and place into a lightly oiled 9x5 inch loaf pan. Cover, and let rise for 1 hour. Bake at 350 degrees C for 45 minutes. Remove from oven, and let cool before slicing.
Russian Black Bread
1 1/2 cups water
2 Ts cider vinegar
2 1/2 cups bread flour
1 cup rye flour
1 tsp salt
2 Ts margarine
2 Ts dark corn syrup
1 T brown sugar
3 Ts unsweetened cocoa powder
1 tsp instant coffee granules 1 T caraway seed 1/4 tsp fennel seed (optional)
2 tsps active dry yeast
OR
1 1/3 cups strong brewed coffee, @rt
1/4 cup vegetable oil
1/4 cup dark molasses
1 cup whole wheat flour
2 Ts brown sugar
1 cup rye flour
2 Ts unsweetened cocoa powder
2 cups bread flour
1 1/2 tsps salt
2 1/2 tsps active dry yeast
onion powder, fennel seed, caraway seed - optional
Place all ingredients in bread machine pan in order suggested by manufacturer. Select Dough cycle. When the machine indicates the end of the final rise, remove the dough. Preheat the oven to 375 degrees F. Shape the dough into 12 dinner rolls, or one 9x5 inch loaf. Let rise until doubled in size while the oven preheats, they should rise quickly. Bake for 20 minutes in the preheated oven for rolls, or 35 minutes for a loaf, or until the loaf sounds hollow when tapped on the bottom.
Sounds good! You’re doing what most Italian bread recipes do - making a biga, or starter, for the dough for extra flavor
Sorry, the closest I’ve come is a Portuguese sweet roll or bread recipe, with orange and lemon extracts.
What does Hawaiian bread have in it, pineapple extract?
Flavorful bricks, LOL!
A couple of years ago a friend of mine and I tried the natural yeast route. She was having digestive problems as well. There are a couple places we mail ordered the dried yeast from and it worked pretty well. Like you said, a lot like sourdough. Just had to be patient with the rising, since commercial yeast couldn’t be added.
Thank you, thank you, thank you! I’ve been wanting to make this type of bread for a long time now. (((Hugs))) Mom
p.s. It’s never TMI... with bread... you need all the fine little details IMHO.
You’re so welcome. I’ve learned it all the hard way, so I hope I can help others avoid having to throw loaves away.
Let us know how it goes, on this thread or any other.
The note on Facebook said hard drive issues. Bummer huh?
Ps. Glad to see you here!
Thanks for posting these recipes. My mom used to make these breads all the time.
I have made these Hawaiian rolls and we liked them more than the store bought ones. Don’t see why you couldn’t try it as a bread.
http://www.handletheheat.com/homemade-hawaiian-bread-rolls/
You’re very welcome.
I notice I messed up the line
“1 tsp instant coffee granules 1 T caraway seed 1/4 tsp fennel seed (optional)”
in the first black bread recipe.
Should have been:
1 tsp instant coffee granules
1 T caraway seed
1/4 tsp fennel seed (optional)
Coffe isn’t optional, fennel is, caraway I always add but can be left out.
Homemade Worcestershire Sauce.
*******
The difference between commercial and homemade is staggering.
I don’t pressure can it but rather just store it in the frig.
I have one bottle left from a batch I made over a year ago.
It’s still delicious. It will probably keep for several years given the spices.
A well-stocked pantry should have most or all required ingredients.
Bring to a boil and keep at a low simmer for 30 minutes:
3 cups malt vinegar
1 cup molasses
1 cup soy sauce
1/2 cup lemon juice
1/2 cup of water
1/2 cup tamarind concentrate
2 large onions, chopped
8 garlic cloves, peeled and finely chopped
1 tablespoon fresh ginger, peeled and finely chopped
1/4 cup kosher salt
1/2 cup yellow mustard seeds
2 tablespoons cracked black peppercorns
2 tablespoons red pepper flakes
1 tablespoon whole cloves
1 tablespoon coriander seeds
1 teaspoon turmeric
5 flat anchovy fillets, chopped (for a vegan version, omit) Note: I use dried anchovy I get from the Korean markets. Japanese markets carry them, too. Remove the head and tiny intestine track before using. They will completely dissolve during the “ripening” stage.
6 dried shiitake mushrooms (vegans should triple this)
5 cardamom pods, smashed
2 cinnamon sticks
Meanwhile, warm over medium heat in a skillet, stirring frequently:
1 1/2 cups sugar
until the sugar melts and turns brown, about 7 minutes. Slowly and carefully pour the caramelized sugar into the simmering mixture (it will sizzle and spit, so back up a little). Be sure to scrape or squeegee all of the sugar from the pan while it is still warm, or you will be scrubbing longer than necessary. Remove from heat and let cool to room temperature. Transfer to a covered container (my batch barely fit in a 2-quart canning jar... vegans need a bigger jar) and refrigerate for 4 weeks.
Once the sauce has steeped, strain it into a bowl (you might want to do this twice) and transfer to individual bottles or jars with the help of a funnel. The sauce will keep refrigerated for up to 8 months. For long-term, room-temperature storage, transfer to sterilized, 1/2 pint jars. Fit the jars with sterilized lids and rings; process for a half hour at 15 PSI.
I’m thrilled to have this recipe, since my husband hates the anchovy taste in store bought Worchestershire sauce. Now I can make it without it.
I have everything but tamarind concentrate. Is there a substitute?
Not to my knowledge.
It has such a very unique, tangy taste that would be hard to substitute, IMHO.
It’s quite inexpensive, too. A couple bucks, as I recall.
Indian and other Asian (Malaysian, etc) grocers carry it.
Oh, and don’t discard the onion skins. Add them to the liquid to be simmered, too.
Oh ok I thought it was pricey!
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