Replies

Wow, you're good at just about everything aren't you nikos? I notice doctors are very highly motivated people. My sister was a neurologist. She was always in a whirlwind of activity.

Here are some of my favorites. The marbled rye is my really fav - it looks impressive but isn't all that much more work.

Pumpernickel Bread

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

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.

Marbled Rye Bread

Light rye:
1 1/2 cups of white rye flour
3 cups unbleached bread flour
2 tsp salt
1 3/4 tsps instant yeast
2 Ts shortening
1 T molasses
1 1/3 cups water @rt
Dark rye:
Light rye recipe
2 tsp instant coffee granules
3 Ts cocoa powder

First, mix the light rye. Mix until the dough forms a loose ball, adding an additional T of water or two if necessary to bring the dough together. The dough should feel supple and pliable but not sticky. Lightly oil a large bowl and transfer the dough to the bowl, rolling to coat it all over. Cover and set aside. Next, make the dark rye in the same way, adding the extra ingredients to the light rye ingredients. Ferment both doughs at room temperature for about 1 1/2 hours, or until they double in bulk. Next, turn each of the doughs out onto a lightly floured surface, and divide each color into 6 equal segments. For a spiral shape, take 2 pieces of light rye and 2 pieces of dark – 3 thin loaves. For 2 sandwich-sized loaves, use 3 of each. Use a rolling pin to roll them out into rectangles approximately 8″ by 5″ in size. Roll the bottom white piece larger-for larger loaves, steal some white from the other layers. Layer the rectangles so that the colors alternate, making sure that the light rye is on the bottom. Starting on the long side of the rectangle, fold about 1/3 of the dough towards you, pinching the dough down to form a seam. Next, take the other long edge of the rectangle, and fold it up and over the rolled-up dough, again pinching the edge to form a seam. The entire outside of the roll should be covered in the white rye, stretched around the inside layers. Repeat this shaping process with the other pieces of dough. You can place them on a large baking sheet lined with parchment or into well-oiled loaf 8×5″ loaf pans. Mist the loaves with oil and cover with plastic wrap. Proof at room temperature for 60-90 minutes, or until the loaves double in bulk. (Alternatively, you can refrigerate the dough for up to 2 days before proofing and baking.) Preheat your oven to 350 degrees. In a small bowl, whisk one egg with 1 tsp of water, and lightly brush the loaves with this egg wash. Bake on the middle rack for about 30 minutes, or until the internal temperature of the bread is 190 degrees (you can use a meat thermometer or a fancy bread thermometer for this). Remove immediately from the pans and cool on a rack for 1-2 hours before slicing or serving.

Rye or Wheat Rounds

Biga (makes ~2 cups)
1/4 tsp yeast
1/4 cup warm water
2 1/2 cup flour
3/4 cup + 1 tbsp + 1 tsp room temperature water
Let yeast and warm water stand 10 minutes. Mix in rest and let rise 6-24 hours.

2 3/4 cup water
1 cup Biga
1 1/4 tsp yeast
3 3/4 cups flour
1 tbsp salt
2 cups wheat or rye flour

Mix and knead. Let rise till triple, ~3 hours. Do not punch down. Shape into two large or three medium rounds, pulling tight on the surface of the loaf. Place on baking sheets, cover, and let rise till lots of air bubbles under the skin, ~1 hour. Dimple tops with fingertips all over and let rest 10-15 minutes. Bake at 450° for 45 to 55 minutes (can use cast iron pan or baking stones).

wow.. thanks for those recipes... LOVE fresh artisan breads and especially like the ones at Harvest Bread company. GOOD homemade bread.. yum. Some homemade is not especially good.. guess it depends on the recipe and the “cook/baker” and their skills.

Making up a fav dish in my crock pot. Will use it for lunches next few days. N freeze had in small containers for the weekend at work. Quick warm up.

One can each of Fire Roasted Tomatoes, garbanzo beans, hot chili beans. One onion and 6 cloves garlic. Some ginger and turmeric.. When almost done add some pronto pasta.. I have it with shredded mexican cheese blend.

Good idea on mimosas for tonight. I have OJ here at hotel and am stopping at home and will bring back a bottle of champagne... I also like prosecco, which I also have on hand, as a substitute for the bubbly.

Not sure what dinner will be. Not sure what Ill be wearing.

Funeral today (my chiropractor’s mom) and movie Green Room (maybe).. see you all later for the presser... (bet there will be some bubbly there even though DJT doesn’t indulge)