PUMPERNICKEL LOAF RECIPES

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CLASSIC PUMPERNICKEL BREAD RECIPE - FOOD.COM



Classic Pumpernickel Bread Recipe - Food.com image

This is a good old-fashioned pumpernickel bread recipe. No bread machine here. Get your hands in there and knead! The aroma of the bread while baking and then the taste of the finished bread will be worth it.

Total Time 2 hours 35 minutes

Prep Time 2 hours

Cook Time 35 minutes

Yield 2 loaves

Number Of Ingredients 10

1 1/2 cups warm water, divided (105 to 115 degrees F.)
3 (1/4 ounce) packages active dry yeast
2 teaspoons sugar
1/2 cup molasses
1 1/2 tablespoons kosher salt
2 tablespoons vegetable shortening
2 tablespoons caraway seeds
2 3/4 cups rye flour
3 cups unbleached all-purpose flour (approx.)
cornmeal

Steps:

  • In a small bowl, combine 1/2 cup of the warm water, yeast and sugar. Let sit in a warm place until the yeast mixture turns bubbly (about 5-10 min.).
  • In a large mixing bowl (I use my Kitchenaid stand mixer with a dough hook), combine remaining 1 cup water, molasses, salt, shortening, caraway seeds and yeast mixture. Beat until smooth.
  • Slowly beat rye flour into the yeast and molasses mixture. Mix in the all-purpose flour and mix until it is a soft, smooth dough ball.
  • Turn the dough out onto a lightly floured surface. If dough is too moist, add a little more flour. If dough is too dry add a little more water.
  • Knead the dough for 5 minutes.
  • Lightly grease (or spray with cooking spray) a large bowl. Add the dough, turning once to coat the entire surface of dough with oil. Cover dough with a clean cloth and let rise in a warm place until almost doubled in size (about 1 1/2 hours).
  • Punch down dough. Separate dough into 2 equal parts. Form 2 round, slightly flattened loaves. Score a 3/4 inch deep 'X" into the tops of both loaves with a sharp knife.
  • Grease (or spray) a large baking sheet; sprinkle with cornmeal. Put the loaves on top and then cover with a clean cloth and let rise until doubled - about an hour.
  • Preheat oven to 375 degress F. Bake 30-35 minutes or until crusts are dark brown and loaves sound hollow when tapped.
  • Remove from baking sheet and cool on a rack before slicing.

Nutrition Facts : Calories 1602.6, FatContent 18.6, SaturatedFatContent 4.4, CholesterolContent 0, SodiumContent 5282, CarbohydrateContent 323.8, FiberContent 27, SugarContent 53, ProteinContent 40.2

REUBEN STRATA RECIPE: HOW TO MAKE IT - TASTE OF HOME



Reuben Strata Recipe: How to Make It - Taste of Home image

Sure, you could turn last night’s corned beef into a Reuben sandwich, but strata is more fun—and just as simple. —Patterson Watkins, Philadelphia, Pennsylvania

Provided by Taste of Home

Categories     Dinner

Total Time 60 minutes

Prep Time 15 minutes

Cook Time 45 minutes

Yield 12 servings.

Number Of Ingredients 7

1 loaf (1 pound) day-old pumpernickel bread, cubed
1 Slow-Cooked Corned Beef Brisket, cubed
1-3/4 cups sauerkraut, rinsed and well drained
8 large eggs, beaten
3 cups heavy whipping cream
1/2 cup Thousand Island salad dressing
1 cup shredded Swiss cheese

Steps:

  • In a large bowl, combine the bread, corned beef and sauerkraut. In another bowl, whisk the eggs, cream and salad dressing; pour over bread mixture and toss to coat. Transfer to a greased 13x9-in. baking dish. Let stand 5 minutes., Cover and bake at 375° for 40 minutes. Uncover; sprinkle with cheese and bake 5-10 minutes longer or until a knife inserted in the center comes out clean. Let stand for 10 minutes before cutting.

Nutrition Facts : Calories 639 calories, FatContent 47g fat (22g saturated fat), CholesterolContent 312mg cholesterol, SodiumContent 1488mg sodium, CarbohydrateContent 27g carbohydrate (6g sugars, FiberContent 3g fiber), ProteinContent 26g protein.

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REUBEN STRATA RECIPE: HOW TO MAKE IT - TASTE OF HOME
Sure, you could turn last night’s corned beef into a Reuben sandwich, but strata is more fun—and just as simple. —Patterson Watkins, Philadelphia, Pennsylvania
From tasteofhome.com
Reviews 5
Total Time 60 minutes
Category Dinner
Calories 639 calories per serving
  • In a large bowl, combine the bread, corned beef and sauerkraut. In another bowl, whisk the eggs, cream and salad dressing; pour over bread mixture and toss to coat. Transfer to a greased 13x9-in. baking dish. Let stand 5 minutes., Cover and bake at 375° for 40 minutes. Uncover; sprinkle with cheese and bake 5-10 minutes longer or until a knife inserted in the center comes out clean. Let stand for 10 minutes before cutting.
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