Pumpernickel bread #1

Yield: 24 Servings

Measure Ingredient
1 pack (6-oz) Nestle Toll House semi-sweet chocolate morsels
2 tablespoons Butter
3 packs Active dry yeast
1½ cup Warm water (105-115 degrees)
½ cup Molasses
3 tablespoons Caraway seed; divided
1 tablespoon Salt
2¾ cup Rye flour
2½ cup All-purpose flour; divided
\N \N Cornmeal
1 \N Egg; slightly beaten
1 teaspoon Water

Combine over hot (not boiling) water, Nestle Toll House semi-sweet chocolate morsels and butter. Stir until morsels are melted and mixture is smooth. Set aside. In large bowl, dissolve yeast in warm water. Add molasses, 2 tablespoons caraway seed, salt, rye flour and melted morsels; beat well. Stir in all-purpose flour, 1 cup at a time, to make a soft dough. Gradually add remaining ½ cup flour; mix well. Turn dough onto lightly floured board; cover with bowl. Let rest 10 minutes. Knead dough until smooth and elastic (about 15 minutes). Place dough in greased bowl; turn once. Cover and let rise in warm place 1 hour. Punch dough down; cover and let rise in warm place 45 minutes. Punch dough down; divide into 3 equal parts. Shape each into a ball and place on greased cookie sheet that has been sprinkled with cornmeal. Cover; let rise in warm place until doubled in bulk (about 1 hour). Preheat oven to 375 degrees. In cup, combine egg and water; brush tops of loaves with egg mixture and sprinkle with remaining 1 tablespoon caraway seed. Bake at 375 degrees for 30-35 minutes. Cuol on wire racks. Makes 3 loaves.

From <FavoriteRecipes:NestleSweetTreats>. Downloaded from Glen's MM Recipe Archive, .

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