Title: Pumpernickel #2 - Zoji
Categories: Breadmaker Chocolate
Yield: 1 Loaf
| 1 1/4 | c | Water |
| 2 | tb | Butter or margarine |
| 2 | tb | Light molasses |
| 2 | tb | Coffee powder |
| 2 | ts | Cocoa powder |
| 1 | ts | Salt |
| 3 | c | (12 oz) all purpose flour |
| 2/3 | c | (about 1 1/4 oz) rye flour |
| 1 | pk | Active dry yeast |
SOURCE: Zojirushi Home Bakery Recipe Book...MM format by Ursula R.
Taylor...This was the book that came with my Zoji....
It is necessary to use the "Home Made Menu" seeting to adjust for extra
rising time for this loaf. See the Home Bakery Operating instruction
booklet for details on using the Home Made Menu setting.
METHOD: Into baking pan, measure water, buter, molasses, coffee powder,
cocoa powder, salt, and flours. Sprinkle yeast over flour. Insert pan
securely into unit; close lid. Select "Basic White Bread" course setting
and Medium baking degree setting.
Press the HOME MADE MENU key, panel indicates Knead 1. Allow 20 minutes
for kneading, press HOME MADE MENU key. Panel indicates Rest; allow 20
minutes. Continue pressing HOME MADE MENU key to proceed to next stage. For
Knead 2 - allow 1 minute. Press Home Made Menu again.. For Rise 1 allow 1
hour..Press Home Made Menu..For Rise 2 - allow 45 minutes, or until dough
is not quite double. Then press HOME MADE MENU key again for BAKE. Bake 40
to 45 minutes or until sounds hollow when lightly tapped.
Using hotpads, remove pan from unit, pull our kneading rod. Turn bread
out onto cooling rack. Cool before slicing. Makes 1 loaf.`