BREAD MACHINE PUMPERNICKEL BREAD

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BREAD MACHINE PUMPERNICKEL BREAD

  • Author: Loretta Sorensen
  • Prep Time: 15 minutes
  • Cook Time: Just under 2 hours
  • Total Time: -26238348.316667 minute
  • Yield: 1 1-pound loaf 1x
  • Category: Bread
  • Method: Bread Machine

Description

Whether you enjoy this dark, delicious bread over the holidays (it pairs wonderfully well with cheese or cream cheese) or as a menu staple, you’ll love both the flavor and ease of baking found in this recipe!

 

If you’ve used rye flour in the past, you know the loaf doesn’t raise as high as a loaf of white bread. That’s because the gluten structure in rye bread is different than the gluten structure of wheat. This is the reason a loaf of rye bread doesn’t raise as high as a loaf of white bread.

 

This recipe combines dark rye flour with white all-purpose flour to help produce a nice light loaf. Using the white flour also moderates the taste rye flour adds to the loaf. If you prefer a strong rye flavor, use the dark rye flour, which is made from the whole rye grain. Light and medium rye flour contain less of the rye grain, but still produce a tasty loaf of bread.

 

Molasses is also available as mild or full flavor. Using the full flavor will result in a darker, stronger flavor bread.

 

You may eliminate the maple syrup or use sugar as a substitute. For my family’s taste preference, we enjoy the flavor the syrup adds. It also contributes to the nice brown appearance of the bread.

 

If you don’t have caraway seed on hand, this bread is still very tasty and wonderful without it!

 

Choose your preferences and enjoy this lovely rye bread!

 


Scale

Ingredients

Liquids:

1 cup + 2 Tablespoons of water

1/3 cup molasses (either mild or full flavor)

¼ cup maple syrup (or regular syrup)

1 ½ teaspoons active dry yeast

Dry ingredients:

2 Tablespoons butter

1 ½ teaspoons salt

1 cup rye flour (choose dark, medium or light)

2 ½ cups all-purpose flour

3 Tablespoons cocoa

1 ½ teaspoons instant coffee granules

1 Tablespoon caraway seed (optional)


Instructions

We will reserve the molasses and add it once all the other ingredients have been added to the bread machine.

 

Warm the water to a temperature range between 105 and 112 degrees (Fahrenheit) Blend syrup with the water and check to make sure the liquid is still at least 105 degrees. Once the temperature range is correct, blend the yeast with the liquid. Set aside as you prepare the dry ingredients (allow it to sit at least 5 minutes).

 

Measure and blend flours, salt, cocoa and instant coffee granules. Reserve caraway seed to add during your bread machine’s final mix/knead cycle.

 

Place yeast mixture into the bread machine canister. Add flour mixture and melted or chopped butter. Set your machine to a cycle of 15 minutes mix/knead, 20 minutes rest, 15 minutes mix knead. In the final 5 minutes of the last cycle, add caraway seed.

 

Once the final bread machine cycle is complete, you can either bake the bread in the machine or place the dough into a bread pan and allow it to raise for 30-40 minutes.

 

Once the bread has risen (it will rise to near the top of the bread pan), bake it in a pre-heated 350-degree (Fahrenheit) oven for 35 minutes. When the bake time is complete, remove the bread and place it on a cooling rack for approximately one hour. If you can’t wait for it to cool, it’s perfectly okay to slice and enjoy it while it’s warm!

 



Notes

I recommend that you warm your utensils – especially the container used for the yeast mixture and your bread canister – to help boost yeast action. You can also use white wheat flour instead of all-purpose flour. White wheat is a whole grain flour that looks like regular white flour and produces a nice, light loaf while still giving ample nutrition. You can also use all organic ingredients, which also contributes to the overall healthy content of the loaf.

Keywords: pumpernickel bread, bread machine pumpernickel; easy pumpernickel bread; rye bread; bread machine rye bread; easy rye bread.

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CARAMEL ROLLS

  • Author: Loretta Sorensen
  • Prep Time: 90 minutes
  • Cook Time: 25 minutes
  • Total Time: 1 hour 55 minutes
  • Yield: 24 rolls 1x
  • Category: Sweet Breads

Description

Many caramel roll recipes call for ingredients such as buttermilk or sour cream. I was delighted to come across this simple but truly tasty recipe which uses just basic ingredients. I modified it so I can make it in my bread machine. If you don’t have a bread machine, you can still make the recipe; just be sure to warm your milk to the appropriate temperature range and thoroughly knead your dough to help achieve a satisfactory rise. It’s likely to quickly become your go-to recipe for sweet rolls!


Scale

Ingredients

3 1/3 flour (either all-purpose or bread flour)

1/3 cup granulated sugar

1 teaspoon salt

4 ½ teaspoons yeast (I use instant yeast)

1 cup milk

¼ c butter, softened or chopped

1 egg, beaten

Caramel topping

1 cup brown sugar, packed

Filling:

Filling

¼ cup brown sugar, packed

1 teaspoon ground cinnamon

2 Tablespoons softened butter

½ cup butter

¼ cup corn syrup


Instructions

Dough:

Warm milk to temperature between 105- and 110-degrees (Fahrenheit). Mix in granulated sugar, stirring to dissolve. Use a digital thermometer to verify temperature range is accurate. If it’s too cold, warm a small amount to reach proper temperature range. If it’s too warm, allow it to cool. Once the temperature range is correct, add yeast, stirring to dissolve. Set the mixture aside for at least 3 minutes.

 

Sift flour and salt together in two-quart (or larger) bowl. Use a fork or small whisk to beat the egg.

 

Pour the yeast mixture into your bread machine canister (you can warm the canister with hot water if your ambient temperatures are below 80 degrees Fahrenheit). Add the beaten egg; slowly add the flour mixture. Place the butter on top of the flour. Set the bread machine on a cycle that includes: mix/knead (10-18 minutes) – 20-minute rest – mix/knead (10-18 minutes).

Caramel topping:

Melt the butter; stir in the brown sugar and bring the mixture to a boil. Remove from heat and add the corn syrup, stirring to blend it in. While it’s still hot, pour it into the 9×13-inch pan.

Filling:

Using a small bowl, mix all ingredients and set aside.

At any point during the bread machine cycle you can prepare the caramel topping and pour it into a 9×13 pan. You can also prepare the filling and set it aside.

 

Prepare a place to roll out the dough, such as a lightly floured flat surface or silicone baking mat. Once the bread machine cycle has completed, you will remove the dough from the machine and roll it out into a rectangular shape. I(f preferred, you can cut the dough ball in half and work with each half to prepare the rolls.) Using a spoon or knife, spread the softened butter across the dough surface. Sprinkle the filling mixture evenly across the dough. Roll the rectangle into a tight, rope-like shape. Seal edges with your fingers. You can stretch the dough to even it out. Use a serrated knife to slice it. The dough will yield approximately 24 pieces.

 

Place each roll on top of the caramel topping in your 9×13-inch pan, spacing each piece as evenly as possible. Bake at 350-degrees for 25 to 30 minutes.

 

Remove from the oven and immediately invert onto a plate or tray, taking care not to come in contact with the hot caramel. These rolls are delicious hot or cooled. Enjoy!



Notes

When properly stored, these rolls don’t dry out right away (they may disappear so fast you never get to find that out!). If overbaked, the caramel will harden, so watch the baking time carefully

Keywords: caramel roll recipe; easy caramel roll recipe; home-made caramel roll recipe; sweet roll recipe; easy sweet roll recipe; easy home-made sweet roll recipe

Caramel Roll

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Caramel Roll

  • Author: Loretta Sorensen
  • Prep Time: 90 minutes
  • Cook Time: I 25 minutes
  • Total Time: -26238273.316667 minute
  • Yield: 24 rolls 1x
  • Category: Sweet Bread

Description

Many caramel roll recipes call for ingredients such as buttermilk or sour cream. I was delighted to come across this simple but truly tasty recipe which uses just basic ingredients. I modified it so I can make it in my bread machine. If you don’t have a bread machine, you can still make the recipe; just be sure to warm your milk to the appropriate temperature range and thoroughly knead your dough to help achieve a satisfactory rise. It’s likely to quickly become your go-to recipe for sweet rolls!


Scale

Ingredients

3 1/3 flour (either all-purpose or bread flour)

1/3 cup granulated sugar

1 teaspoon salt

4 ½ teaspoons yeast (I use instant yeast)

1 cup milk

¼ c butter, softened or chopped

1 egg, beaten

Caramel topping

1 cup brown sugar, packed

½ cup butter

¼ cup corn syrup

Filling:

¼ cup brown sugar, packed

1 teaspoon ground cinnamon

2 Tablespoons softened butter


Instructions

Using a small bowl, mix all dry ingredients and set aside.

 

Warm milk to temperature between 105- and 110-degrees (Fahrenheit). Mix in granulated sugar, stirring to dissolve. Use a digital thermometer to verify temperature range is accurate. If it’s too cold, warm a small amount to reach proper temperature range. If it’s too warm, allow it to cool. Once the temperature range is correct, add yeast, stirring to dissolve. Set the mixture aside for at least 3 minutes.

 

Sift flour and salt together in two-quart (or larger) bowl. Use a fork or small whisk to beat the egg.

 

Pour the yeast mixture into your bread machine canister (you can warm the canister with hot water if your ambient temperatures are below 80 degrees Fahrenheit). Add the beaten egg; slowly add the flour mixture. Place the butter on top of the flour. Set the bread machine on a cycle that includes: mix/knead (10-18 minutes) – 20-minute rest – mix/knead (10-18 minutes).

 

At any point during the bread machine cycle you can prepare the caramel topping and pour it into a 9×13 pan. You can also prepare the filling and set it aside.

 

Prepare a place to roll out the dough, such as a lightly floured flat surface or silicone baking mat. Once the bread machine cycle has completed, you will remove the dough from the machine and roll it out into a rectangular shape. I(f preferred, you can cut the dough ball in half and work with each half to prepare the rolls.) Using a spoon or knife, spread the softened butter across the dough surface. Sprinkle the filling mixture evenly across the dough. Roll the rectangle into a tight rope-like shape. Seal edges with your fingers. You can stretch the dough to even it out. Use a serrated knife to slice it. The dough will yield approximately 24 pieces.

 

Place each roll on top of the caramel topping in your 9×13-inch pan, spacing each piece as evenly as possible. Bake at 350-degrees for 25 to 30 minutes.

 

Remove from the oven and immediately invert onto a plate or tray, taking care not to come in contact with the hot caramel. These rolls are delicious hot or cooled. Enjoy!



Notes

You can prepare the filling and caramel ingredients while the dough is mixing/kneading. These raise really quickly and bake in just 25 minutes. Enjoy!

Keywords: Sweet roll recipe, easy sweet roll recipe, caramel roll recipe, easy caramel roll recipe, home made caramel roll recipe, easy home made caramel roll recipe

Many caramel roll recipes call for ingredients such as buttermilk or sour cream. Since I don’t keep these ingredients on hand, I was delighted to come across this simple but truly tasty recipe which uses just basic ingredients. I modified it so I can make it in my bread machine. If you don’t have a bread machine, you can still make the recipe; just be sure to warm your milk to the appropriate temperature range and thoroughly knead your dough to help achieve a satisfactory rise. It makes about 24 rolls and is likely to quickly become your go-to recipe for sweet rolls!

Also note that, if you want a soft caramel, bake for just 25 minutes. The caramel will be just right!

 

3 1/3 cups flour (either all-purpose or bread flour)

1/3 cup granulated sugar

1 teaspoon salt

4 ½ teaspoons yeast (I use instant yeast)

1 cup milk

¼ c butter, softened or chopped

1 egg, beaten

 

Caramel topping

1 cup brown sugar, packed

½ cup butter

¼ cup corn syrup

 

Melt the butter; stir in the brown sugar and bring the mixture to a boil. Remove from heat and add the corn syrup, stirring to blend it in. While it’s still hot, pour it into the 9×13-inch pan.

 

Filling

¼ cup brown sugar, packed

1 teaspoon ground cinnamon

2 Tablespoons softened butter

Using a small bowl, mix all ingredients and set aside.

Warm milk to temperature between 105- and 110-degrees (Fahrenheit). Mix in granulated sugar, stirring to dissolve. Use a digital thermometer to verify temperature range is accurate. If it’s too cold, warm a small amount to reach proper temperature range. If it’s too warm, allow it to cool. Once the temperature range is correct, add yeast, stirring to dissolve. Set the mixture aside for at least 3 minutes.

Sift flour and salt together in two-quart (or larger) bowl. Use a fork or small whisk to beat the egg.

Pour the yeast mixture into your bread machine canister (you can warm the canister with hot water if your ambient temperatures are below 80 degrees Fahrenheit). Add the beaten egg; slowly add the flour mixture. Place the butter on top of the flour. Set the bread machine on a cycle that includes: mix/knead (10-18 minutes) – 20-minute rest – mix/knead (10-18 minutes).

At any point during the bread machine cycle you can prepare the caramel topping and pour it into a 9×13 pan. You can also prepare the filling and set it aside.

Prepare a place to roll out the dough, such as a lightly floured flat surface or silicone baking mat. Once the bread machine cycle has completed, you will remove the dough from the machine and roll it out into a rectangular shape. I(f preferred, you can cut the dough ball in half and work with each half to prepare the rolls.) Using a spoon or knife, spread the softened butter across the dough surface. Sprinkle the filling mixture evenly across the dough. Roll the rectangle into a tight rope-like shape. Seal edges with your fingers. You can stretch the dough to even it out. Use a serrated knife to slice it. The dough will yield approximately 24 pieces.

Place each roll on top of the caramel topping in your 9×13-inch pan, spacing each piece as evenly as possible. Cover and allow them to rise for 25-30 minutes in a warm location (oven is ideal). Preheat your oven and bake at 350-degrees for 25 minutes. If you overbake, the caramel will become very hard as it cools.

Once they’re baked, remove from the oven and immediately invert onto a plate or tray, taking care not to come in contact with the hot caramel. These rolls are delicious hot or cooled. Enjoy!

 

 

FLUFFY HOMEMADE WHITE BREAD RECIPE

You’ll find this recipe and all the details about my bread making method in my book, “Secrets To Baking Your Best Bread Ever” at this link:
https://bakeyourbestever.com/product/secrets-to-baking-your-best-bread-ever/

OR purchase the WHITE BREAD RECIPE PDF for just .99 cents:

 

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White Bread

  • Author: Loretta

Description

Equipment:
2-3 quart mixing bowl
2-cup measuring utensil
Tablespoon
Measuring cups, from .-cup size on up to 1-cup
Whisk or fork
Digital thermometer
Bread machine
Bread pan
Spatula
Butter, oil or no-stick spray to coat bread pan


Scale

Ingredients

  • 1 cup water, warmed to between 105 to 110 degrees (Fahrenheit)1/3 cup milk
  • 1 1/2 teaspoons yeast
  • 1/3 cup sugar, honey or maple syrup
  • 3 ½3 ¾ cups all-purpose or bread Flour
  • 1 1/2 teaspoons salt (I recommend Himalayan pink salt)3 tablespoons of melted butter or oil

Instructions

If necessary (typically during the winter months), use hot tap water to heat your measuring utensil and bread machine canister before preparing your bread dough. This usually takes just a few minutes once the hot water is placed in the utensil. Once you’re ready to use them, pour the water out.  Place 1 cup of hot tap water in 2-cup measuring utensil. Add the milk and sweetener of your choice.
Mix well.

If you’re using refrigerated milk and sweetener, it will significantly cool your water. Use a digital thermometer to test the mixture’s temperature. If it’s too cold, it can be heated to the proper temperature. If it’s too warm, allow it to sit at room temperature until it reaches the 105-110 degree temperature range. If too cold, you can heat it (microwave or stovetop) to desired temperature.

Once the mixture temperature is in the appropriate range, dissolve the yeast in it, by stirring thoroughly. Allow the yeast mixture to rest for 3-5 minutes. It will form a foamy “head” to indicate that the yeast is activated.

While you’re waiting for the yeast, mix your dry ingredients. In a large mixing bowl, measure flour and salt. Blend the ingredients well.

If using butter, melt it just till it’s soft enough to easily blend into the bread dough.  Pour out the warm water in your bread machine canister (if you warmed it). Carefully pour the yeast mixture into the canister, using a spatula to clear the measuring utensil. Slowly add the flour mixture. Pour the oil or melted butter on top of the flour. Select your machine settings and start the mixing/kneading process.

Once the initial kneading/mixing is complete, allow the dough to rest in the bread machine pan until the second kneading cycle is completed.

Before the second cycle completes, prepare your bread pan. If necessary, warm the pan before coating it (spraying with non-stick product, insert parchment, etc.).

After the second kneading cycle is done, gently place the dough into the coated bread pan, cover it and place it in a warm area (I use my oven, which I heat to near 80 degrees). It will take 30-45 minutes for the dough to raise.

Once the dough is raised, place it in a pre-heated 350-degree (Fahrenheit) oven. Bake it for 30-45 minutes until the crust is nicely browned. Remove from the oven and immediately place on a cooling rack.

Try to give it some time to cool before you cut any slices! Once it’s thoroughly cooled, store the bread either in a plastic bag or bread-keeper. In summer, homemade bread quickly spoils and should be refrigerated or frozen once it’s cooled.