BLACK FOREST PUMPERNICKEL BREAD MACHINE LOAF RECIPE - FOOD.COM
this one I have been making for ten years, and always turns out fine for me even now in a different machine..Give it a try eat with ham and cheese and homemade potato soup, yummy
Total Time 3 hours 10 minutes
Prep Time 10 minutes
Cook Time 3 hours
Yield 1 loaf, 16 serving(s)
Number Of Ingredients 10
Steps:
- Place all ingredients into your bread maker according to manufacture.
- Select type to a light crust.
- Press start.
- Remembering to check while starting to knead.
- If mixture is too dry add a tablespoon warm water at a time.
- If mixture is too wet add flour again a little at a time.
- Mixture should go into a ball form, and just soft and slightly sticky to the finger touch.
- This goes for all types of breads when kneading.
- This recipe makes a one and half pound loaf size.
Nutrition Facts : Calories 128.5, FatContent 1.9, SaturatedFatContent 0.2, CholesterolContent 0, SodiumContent 222.3, CarbohydrateContent 25.6, FiberContent 2.8, SugarContent 4, ProteinContent 3.4
TOMATO BRUSCHETTA RECIPE | JAMIE OLIVER BREAD RECIPES
Sweet, seasonal tomatoes and fresh basil are such a perfect pair, and make this simple bruschetta recipe sing.
Total Time 10 minutes
Yield 6
Number Of Ingredients 5
Steps:
- Slice the bread 1cm-thick, then toast on a barbecue or griddle pan.
- Rub each slice lightly with a cut clove of garlic, then drizzle with some good extra virgin olive oil and sprinkle lightly with a little sea salt and black pepper.
- Remove the cores from the tomatoes, carefully squeeze out the seeds, then place in a bowl.
- Tear in the basil leaves, season with salt and pepper, then toss with a good lug of oil and a good swig of vinegar, to balance the flavours.
- Serve the tomatoes either chunky or finely chopped, or you can scrunch them between your fingers before putting them on your bruschette – really tasty.
Nutrition Facts : Calories 139 calories, FatContent 5.1 g fat, SaturatedFatContent 0.7 g saturated fat, ProteinContent 3.2 g protein, CarbohydrateContent 20.3 g carbohydrate, SugarContent 1.5 g sugar, SodiumContent 0.92 g salt, FiberContent 0.8 g fibre
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- Bake for 5-10 minutes, or until they just start to colour. Remove them from the oven and cover with a clean cloth until they are cool.
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Freshly baked pittas are far superior to shop-bought and are amazingly simple to make. Try them stuffed with souvlaki or dipped into hummus.
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BLACK FOREST PUMPERNICKEL BREAD MACHINE LOAF RECIPE - F…
this one I have been making for ten years, and always turns out fine for me even now in a different machine..Give it a try eat with ham and cheese and homemade potato soup, yummy
From food.com
Reviews 5.0
Total Time 3 hours 10 minutes
Calories 128.5 per serving
From food.com
Reviews 5.0
Total Time 3 hours 10 minutes
Calories 128.5 per serving
- This recipe makes a one and half pound loaf size.
See details
TOMATO BRUSCHETTA RECIPE | JAMIE OLIVER BREAD RECIPES
Sweet, seasonal tomatoes and fresh basil are such a perfect pair, and make this simple bruschetta recipe sing.
From jamieoliver.com
Total Time 10 minutes
Cuisine https://schema.org/LowLactoseDiet, https://schema.org/VeganDiet, https://schema.org/VegetarianDiet, https://schema.org/GlutenFreeDiet
Calories 139 calories per serving
From jamieoliver.com
Total Time 10 minutes
Cuisine https://schema.org/LowLactoseDiet, https://schema.org/VeganDiet, https://schema.org/VegetarianDiet, https://schema.org/GlutenFreeDiet
Calories 139 calories per serving
- Slice the bread 1cm-thick, then toast on a barbecue or griddle pan.
- Rub each slice lightly with a cut clove of garlic, then drizzle with some good extra virgin olive oil and sprinkle lightly with a little sea salt and black pepper.
- Remove the cores from the tomatoes, carefully squeeze out the seeds, then place in a bowl.
- Tear in the basil leaves, season with salt and pepper, then toss with a good lug of oil and a good swig of vinegar, to balance the flavours.
- Serve the tomatoes either chunky or finely chopped, or you can scrunch them between your fingers before putting them on your bruschette – really tasty.
See details
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