What kind of bread is.......
#16
  Re: Re: What kind of bread is....... by Mare749 (Thanks Jean, I love ...)
This is such a wonderful bread - I hope some of you enjoy it!

Pumpernickel Brie Wreath

1 pkg.active dry yeast
1 1/4 cups warm water (~110 F.)
1/4 cup molasses
1 tsp. salt
2 T. butter -- melted & cooled
1 egg -- separated
1/4 cup cocoa
1 T. caraway seed
2 cups all purpose flour
2 1/4 cups rye flour
1 T. water
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8 " round (about 2 lbs.) Brie cheese
Cluster of grapes.

In a large mixer bowl, soften yeast in warm water. Stir in molasses, salt, butter, egg yolk, cocoa, and caraway.
With an electric beater, slowly mix in all-purpose flour, scraping bowl often. Beat on medium speed for 8 minutes. With a heavy-duty mixer or heavy spoon, beat in rye flour, about 1/4 cup at a time.

Turn dough out onto a floured board and knead till smooth, about 5 min. Turn dough over in a greased bowl, cover w/plastic wrap, and let rise in a warm place till doubled in size, about 1 1/2 hours.

Meanwhile, generously grease the outside of an 8" round cake pan and set in the center of a well-greased 14- by 17-inch b. sheet (or overlap two 10- by 15-inch rimless baking sheets, wrapping around the middle with foil to hold them together.)

Punch down dough, turn out, and knead on lightly floured board till smooth. Divide into 3 pieces. Roll one piece at a time (keep others covered) into a smooth 36" long rope. Place ropes side by side on one side of cake pan. Starting in the center, loosely braid ropes out to each end. Wrap braid around cake pan, stretching slightly if necessary to join ends together; pinch to seal.

Cover with plastic wrap and let rise in a warm place till almost double, 45 minutes to an hour. Beat together the egg white and the 1 T. water and lightly brush over braid (don't let egg mixture accumulate around cake pan, or bread may stick during baking).

Bake in a 350 F. oven for about 25 minutes or till well browned. Use a sharp knife to loosen bread around cake pan, and then lift out pan. With a wide spatula, slide wreath onto a wire rack to cool completely. Serve or wrap airtight to store at room temp. up to 1 day; or freeze, wrapped, for longer storage.

To serve, place wreath on a large board or tray. Cut about a 3" section into 1/4" thick slices (to give braid some give), then fit fie into the center, spreading wreath if necessary to make it fit. Set bread slices back in place. Garish with a cluster of grapes.
Serves 12 to 16
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This braided wreath of pumpernickel exactly fits a round of Brie. Trimmed with a cluster of grapes, the pair makes a great appetizer at a wine tasting or other fall gathering. Slice bread thinly; spread the cheese lavishly.

You shape and bake the bread around a pan that's the same diameter as the cheese. To serve, just place the cheese inside the bread wreath.

Buy a round of ripe Brie by its diameter. Most that are 8" in dia. weigh about 2 lbs. You'll also need an 8" round cake pan to bake inside the wreath to hold its shape.

Or
Just bake a great braided loaf of pumpernickel.


Description:
"Sunset Magazine 6/27/89"
Retired and having fun writing cookbooks, tasting wine and sharing recipes with all my friends.
www.achefsjourney.com
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#17
  Re: Re: What kind of bread is....... by cjs (This is such a wonde...)
Billy---the KA is my best partner for making any type of bread!!! Just throw those ingredients in, mix and then let kneads for 10 minutes on slow speed---works beautifully EVERY time!!!! Let us know what you come up with!!


That pumpernickel looks great, Jean---copied and on my to do list when I can put bread on the menu---
"Never eat more than you can lift" Miss Piggy
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#18
  Re: Re: What kind of bread is....... by Roxanne 21 (Billy---the KA is my...)
Thanks Jean, this looks great.

Maryann
Maryann

"Drink your tea slowly and reverently..."
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#19
  Re: Re: What kind of bread is....... by Mare749 (Thanks Jean, this lo...)
It was a dark rye Jean. Just delicious!
Don't wait too long to tell someone you love them.

Billy
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#20
  Re: Re: What kind of bread is....... by bjcotton (It was a dark rye Je...)
A tasty and dramatic presentation is to make both light and dark, split the dough in half, roll out to a 6 to 8 inch rope, and twist the two together! A light/dark loaf in one! Always a big hit and conversation piece! Great with a dill dip, too!
Vive Bene! Spesso L'Amore! Di Risata Molto!

Buon Appetito!

Linda
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