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Cooked by: Chef / Ethnicity: Russian cuisine / Last Modified: 3/24/2004 / Base: Bread / Number of Servings: 2 |
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Directions: Instructions: In a large bowl, combine 3 cups flour, undissolved yeast,
caraway seeds and salt. Heat water, oil, molasses, chocolate, and instant
coffee until very warm (120 to 130 ) Gradually add to dry ingredients.
Beat 2 minutes at medium speed of electric mixer, scraping bowl
occasionally. Beat 2 minutes at high speed. With spoon, stir in rye flour
and enough remaining all-purpose flour to make soft dough. Knead on floured
surface until smooth, about 10 minutes. Place in a greased bowl, turning to
grease top. Cover, let rise in a warm place until doubled in size, about 45
to 60 minutes. Punch dough down. On floured surface, knead in dates, Divide
dough in half. Shape each into 5 diameter ball. Place on two greased 8
round cake pans or on greased baking sheets. Cover, let rise in warm place
until doubled in size, about 45 to 60 minutes. Bake at 350 for 45 minutes
or until done. Remove from pans, cool on wire racks.
| Ingredients:
5 Cup(s) Flour, all purpose
2 Packages yeast
1 Tablespoon(s) Caraway seeds
2 Teaspoon(s) Dark molasses (treacle)
2 1/2 Cup(s) Yellow cornmeal
1/4 Cup(s) Dark molasses
1/4 Cup(s) Molasses
2 Ounce(s) Unsweetened chocolate,melted
2 Teaspoon(s) Instant coffee crystals
3 Cup(s) Rye flour
1 Package(s) Chopped dates or pitted |
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