Best 3 Pumpernickel Prune Bread Abm Recipes
Indulge in the delightful flavors of Pumpernickel Prune Bread, a delectable treat that combines the robust taste of pumpernickel flour with the sweetness of prunes. This wholesome bread is not only delicious but also packed with nutrients, making it a perfect choice for health-conscious individuals. Additionally, explore a collection of equally enticing bread recipes, including a classic White Bread, a hearty Oatmeal Bread, a delightful Banana Bread, a fragrant Orange-Scented Bread, and a unique Zucchini Bread. Each recipe offers a unique taste and texture, catering to various preferences and dietary needs. Embark on a culinary journey and discover the perfect bread to complement your meals or satisfy your sweet cravings.
Here are our top 3 tried and tested recipes!
SOFT PUMPERNICKEL BREAD (ABM)
Just found this on the internet and can't wait to try it. The poster said that it reminds her of the bread at the Outback Steakhouse and that it has a great flavor and soft texture. Uses a combination of three flours. Cook time is according to your bread machine.
Provided by Marie
Categories Yeast Breads
Time 10m
Yield 1 loaf
Number Of Ingredients 9
Steps:
- Add ingredients to bread machine in order as per your manufacturer's directions.
- Select dough setting.
- Place in greased loaf pan, cover and let rise for 30 minutes.
- Bake at 375° for 25 to 30 minutes.
- Remove from pan and let cool on wire rack.
BLACK FOREST PUMPERNICKEL (ABM)
We love this bread,Great with soup and for sandwiches. This recipe makes a 1 1/2 pound loaf. The recipe comes from cooksrecipes.com.
Provided by Barb G.
Categories Yeast Breads
Time 3h45m
Yield 1 1/2 pound loaf bread, 15 serving(s)
Number Of Ingredients 11
Steps:
- Place ingredients in the bread machine pan in the order suggested by the manufacturer.
- Select Sweet bread cycle and light crust; start machine.
Nutrition Facts : Calories 136.3, Fat 2, SaturatedFat 0.2, Sodium 237.1, Carbohydrate 27.2, Fiber 2.9, Sugar 4.3, Protein 3.5
CLASSIC PUMPERNICKEL BREAD
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.
Provided by LifeIsGood
Categories Yeast Breads
Time 2h35m
Yield 2 loaves
Number Of Ingredients 10
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.
Tips:
- To achieve a perfectly moist and flavorful bread, ensure you use dark molasses and not regular molasses. Dark molasses imparts a richer taste and moist texture to the bread.
- If you do not have a bread machine, you can still make this bread using the manual method. Mix all the ingredients in a large bowl, knead the dough until it becomes smooth and elastic, and then let it rise in a warm place until it doubles in size. Shape the dough into two loaves and bake them in a preheated oven at 350°F (175°C) for about 45 minutes, or until a toothpick inserted into the center comes out clean.
- For a sweeter bread, you can add an extra 1/4 cup of sugar. You can also add 1/2 cup of chopped nuts, such as walnuts or pecans, for a crunchy texture.
- If you don't have prune juice on hand, you can substitute it with apple juice or water. Keep in mind that this may slightly alter the flavor of the bread.
- To store the bread, wrap it tightly in plastic wrap and keep it at room temperature for up to 3 days. You can also freeze the bread for up to 2 months. To thaw, simply remove the bread from the freezer and let it come to room temperature before slicing and serving.
Conclusion:
The pumpernickel prune bread is a delicious and wholesome bread that is perfect for breakfast, lunch, or a snack. It is packed with flavor, thanks to the combination of molasses, prunes, and spices. The addition of sourdough starter gives the bread a slightly tangy flavor and a chewy texture. This bread is sure to be a hit with everyone who tries it.
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