Russian Black Bread #3

Categories: Breads

Serves: 32 Servings

Ingredients:

2 1/2 c Warm water (105ø to 115øF)
2 pk FLEISCHMANN'S Active Dry
-Yeast
1/4 c Butter or margarine,
-softened
1/4 c White vinegar
1/4 c Dark molasses
1 Unsweetened baking chocolate
-squares, melted
2 ts Salt
2 ts Instant coffee granules
1 tb Fennel seed
4 1/4 c All-purpose flour
5 c Rye flour
3/4 c Raisins

Instructions:
Makes 2 round loaves. Place 1/2 cup warm water in large warm bowl. Sprinkle
in yeast; stir until dissolved. Add remaining water, butter, and next 6
ingredients. Slowly stir in 3 cups all-purpose flour; blend well. Stir in
rye flour and enough remaining all-purpose flour to make soft dough. Remove
dough to lightly floured surface. Cover; let rest 15 minutes. Knead dough
until smooth and elastic, about 10 to 15 minutes. Place in greased bowl,
turning to grease top. Cover; let rise in warm, draft-free place until
doubled in size, about 1 to 1 1/2 hours. Punch dough down. Remove dough to
lightly floured surface. Knead in raisins. Divide dough in half. Shape each
half into 5-inch ball. Place each ball in greased 8-inch round cake pan or
on large greased baking sheet. Cover; let rise in warm, draft-free place
until doubled in size, about 1 hour. Bake at 350øF for 45 minutes or until
done. Remove from pans; let cool on wire racks. Nutrition information per
serving (1/32 of recipe): calories 154; total fat 2 g; saturated fat 1 g;
cholesterol 4 mg; sodium 165 mg; total carbohydrate 30 g; dietary fiber 3
g; protein 4 g. Origianla recipe called for dates.
Posted to Digest bread-bakers.v096.n063

Recipe by: Fleischmann's Yeast web site: www.breadworld.com. 11/96

From: Terry and Kathleen Schuller

Date: Sun, 01 Dec 1996 23:36:41 -0600

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