Y'all know I'm still trying to make a Rye bread similar to Sharon's without a bread machine. So, I've been looking at different recipes, many, many recipes. I just remembered I had "Beard On Bread" in my collection and went browsing. Like Jean, I am not a baker [except cakes], but I found a couple that sounds real good for those that LIKE to bake. Here's the first one, any one game?:
* Exported from MasterCook *
Black Bread
Recipe By :James Beard
Serving Size : 0 Preparation Time :0:00
Categories : A List Breads-Biscuits-Rolls
Amount Measure Ingredient -- Preparation Method
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3/8 cup cornmeal
3/4 cup cold water
3/4 cup boiling water
1 tablespoon butter
1 tablespoon salt
2 tbsps & 1 tsp brown sugar
1 1/2 teaspoons caraway seeds
1 tablespoon unsweetened cocoa
1 tablespoon instant coffee
2 packages active dry yeast
1/4 cup warm water (100° to 115°, approximately)
2 cups rye (dark) flour
1 cup whole-wheat flour
2 cups unbleached all-purpose flour
additional flour for kneading
1 large egg white beaten with 2 Tbsps water
Add the cornmeal to the cold water and mix well. Pour into boiling water and stir until thickened. When it is thickened and bubbly, stir in the butter, salt, sugar, caraway seeds, cocoa, and instant coffee.
Dissolve the yeast in warm water, add to the mixture, and stir well. Blend in the flours, adding more liquid if necessary, and stir until you have a fairly sticky dough. Turn out on a floured board and knead, adding more flour if nessary, to make a firm, elastic dough. Form into a ball and place in a well-buttered bowl, turning to coat with butter on all sides. Put in a warm, draft-free spot to rise until doubled in bulk. Punch down the dough and knead for two or three minutes. Form into two ballls, and either shape into free-form loaves or roll and fit into two bread pans 8- x 4- x 2-inches. Allow to rise until almost doubled in bulk. Brush the bread with the beaten egg white and cold water and bake at 375° for 50 to 60 minutes or until the bread taps hollow. If you have doubts about whether it is done, let it bake longer. This loaf is better a little overdone than underdone.
NOTE: If the bread is to be baked in round free-form loaves, arrange on a baking sheet sprinkled with cornmeal and place a flan ring or other guard around the dough to prevent its spreading too much; or let the loaves rise in 8-inch pie tins or skillets and then turn out onto the baking sheet or directly onto oven tiles just before baking.
Yield:
"2 loaves"
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* Exported from MasterCook *
Black Bread
Recipe By :James Beard
Serving Size : 0 Preparation Time :0:00
Categories : A List Breads-Biscuits-Rolls
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/8 cup cornmeal
3/4 cup cold water
3/4 cup boiling water
1 tablespoon butter
1 tablespoon salt
2 tbsps & 1 tsp brown sugar
1 1/2 teaspoons caraway seeds
1 tablespoon unsweetened cocoa
1 tablespoon instant coffee
2 packages active dry yeast
1/4 cup warm water (100° to 115°, approximately)
2 cups rye (dark) flour
1 cup whole-wheat flour
2 cups unbleached all-purpose flour
additional flour for kneading
1 large egg white beaten with 2 Tbsps water
Add the cornmeal to the cold water and mix well. Pour into boiling water and stir until thickened. When it is thickened and bubbly, stir in the butter, salt, sugar, caraway seeds, cocoa, and instant coffee.
Dissolve the yeast in warm water, add to the mixture, and stir well. Blend in the flours, adding more liquid if necessary, and stir until you have a fairly sticky dough. Turn out on a floured board and knead, adding more flour if nessary, to make a firm, elastic dough. Form into a ball and place in a well-buttered bowl, turning to coat with butter on all sides. Put in a warm, draft-free spot to rise until doubled in bulk. Punch down the dough and knead for two or three minutes. Form into two ballls, and either shape into free-form loaves or roll and fit into two bread pans 8- x 4- x 2-inches. Allow to rise until almost doubled in bulk. Brush the bread with the beaten egg white and cold water and bake at 375° for 50 to 60 minutes or until the bread taps hollow. If you have doubts about whether it is done, let it bake longer. This loaf is better a little overdone than underdone.
NOTE: If the bread is to be baked in round free-form loaves, arrange on a baking sheet sprinkled with cornmeal and place a flan ring or other guard around the dough to prevent its spreading too much; or let the loaves rise in 8-inch pie tins or skillets and then turn out onto the baking sheet or directly onto oven tiles just before baking.
Yield:
"2 loaves"
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Don't wait too long to tell someone you love them.
Billy
Billy
