1,000 Vegetarian Recipes - Carol Gelles

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* Exported from MasterCook *

 

Fresh Rosemary-Pepper Rye Bread

 

Recipe By : 1,000 Vegetarian Recipes - Carol Gelles

Serving Size : 1 Preparation Time :0:00

Categories :

Amount Measure Ingredient -- Preparation Method

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1/2 Cup Very Warm Water

1/2 Teaspoon Sugar

2 Packages Active Dry Yeast

2 Cups Rye Flour

2 1/4 Cups All-Purpose Flour

(To 2 3/4 Cups)

2 Teaspoons Salt

1 1/2 Teaspoons Pepper

3/4 Cup Water

1/4 Cup Honey

1/4 Cup Chopped Fresh Rosemary

 

1. In a glass measuring cup, stir together the warm water and sugar.

Stir in the yeast and let it proof.

 

2. In a large bowl, combine the rye flour, one cup of the all-purpose

flour and salt and pepper. Stir in the yeast mixture into the flour

mixture. Stir in the 3/4 cup water, the honey, and rosemary. Stir

in 1 cup more of the all-purpose flour to make a dough that is firm

enough to handle.

 

3. Turn the dough onto a well-floured surface and knead in the

remaining all-purpose flour to make a dough that is manageable and no

longer sticky.

 

4. Place the dough in a large, greased bowl and cover with greased

plastic wrap. Set in a warm, draft-free spot until doubled in bulk.

 

5. Punch dough down and form into a round loaf. Cover with greased

plastic wrap and let rise until doubled in bulk. Using a sharp

knife, cut 3 slashes into the top of the loaf.

 

6. Preheat the oven to 350 F. Bake for 40 minutes or until loaf is

lightly browned on top and bottom and sounds hollow when tapped.

Cool on wire rack.

 

Variation: Omit the pepper for a milder flavor.

 

Makes: 1 loaf; serves 16 to 20.

 

Notes: If you don't have fresh rosemary, dried will do -- use 1

tablespoon crumbled.

 

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* Exported from MasterCook *

 

Pumpernickel

 

Recipe By : 1,000 Vegetarian Recipes - Carol Gelles

Serving Size : 1 Preparation Time :0:00

Categories :

Amount Measure Ingredient -- Preparation Method

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1 Cup Plus 1/2 Cup Very Warm Water

(105 - 115 Degrees F.)

1/4 Cup Cornmeal

1/2 Teaspoon Sugar

2 Packages Active Dry Yeast

1 Cup Mashed Potatoes

2 Tablespoons Molasses

2 Tablespoons Vegetable Oil

2 3/4 Cups All-Purpose Flour -- (To 1 1/2 Cups)

1 1/4 Cups Rye Flour

2 1/2 Teaspoons Salt

 

1. In a large bowl, stir together the warm water and the cornmeal.

 

2. In a glass measuring cup, stir together the remaining 1/2 cup warm

water and the sugar. Stir in the yeast and let it proof. Stir the

proofed yeast, the potatoes, molasses, and oil into the cornmeal

mixture.

 

3. Stir 1 1/4 cups of the all-purpose flour, the rye flour, and salt

into the yeast-cornmeal mixture. Stir in 3/4 cup more all-purpose

flour to make a dough that is firm enough to handle.

 

4. Turn the dough onto a well-floured surface and knead in enough of

the remaining flour to make a dough that is manageable and no longer

sticky.

 

5. Place the dough in a large, greased bowl and cover with greased

plastic wrap. Set in a warm, draft-free spot until doubled in bulk.

Punch dough down and let rise again.

 

6. Punch dough down and form into a loaf. Place in two greased 8 1/2

x 3 5/8 x 2 5/8 inch loaf pans. Cover with greased plastic wrap and

let rise until doubled in bulk.

 

7. Preheat the oven to 375 F. Bake for 40 minutes or until loaf is

lightly browned on top and bottom and sounds hollow when tapped.

Cool on wire rack.

 

Variation: Use 1 cup more rye flour and 1 cup less all-purpose

flour. Add 1 tablespoon caraway seeds when you add the rye flour.

 

Makes: 1 loaf; serves 12 to 16.

 

Notes: Pumpernickel is supposed to be a dense, heavy, ryelike

bread. In that sense this version is a failure because it's actually

light and moist. If you want a more traditional pumpernickel, follow

the variation. You can use instant mashed potatoes if you don't want

to start from scratch.

 

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* Exported from MasterCook *

 

Rye Bread

 

Recipe By : 1,000 Vegetarian Recipes - Carol Gelles

Serving Size : 1 Preparation Time :0:00

Categories :

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/2 Cup Very Warm Water

1/2 Teaspoon Sugar

2 Packages Active Dry Yeast

2 Cups Rye Flour

2 Teaspoons Salt

1/2 Cup Mashed Potatoes

1/2 Cup Water

1 Cup All-Purpose Flour -- (To 1 1/2 Cups)

 

1. In a glass measuring cup, stir together the warm water and sugar.

Stir in the yeast and let it proof.

 

2. In a large bowl, combine the rye flour and salt. Stir in the

yeast mixture, potatoes, and 1/2 cup water. Stir in 3/4 cup of the

all-purpose flour to make a dough that is firm enough to handle.

 

3. Turn the dough onto a well-floured surface and knead in the

remaining all-purpose flour.

 

4. Place the dough in a large, greased bowl and cover with greased

plastic wrap. Set in a warm, draft-free spot until doubled in bulk.

 

5. Punch dough down and form into a loaf. Place in a greased 8 1/2 x

3 5/8 x 2 5/8 inch loaf pan. Cover with greased plastic wrap and let

rise until doubled in bulk.

 

6. Preheat the oven to 350 F. Bake for 1 hour or until loaf is

lightly browned on top and bottom and sounds hollow when tapped.

Cool on wire rack.

 

Variation: Add 1 tablespoon caraway seeds to the dough when you stir

in the liquids.

 

Makes: 1 loaf; serves 12 to 16.

 

Notes: This makes a small, dense, chewy loaf of bread. You can make

it with all rye flour and no all-purpose, but try to get " white " rye

or light rye flour rather than whole grain rye flour; because the

bread becomes extremely sour when made exclusively with whole grain

rye.

 

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