Our Favorite ABM Recipes from www. ClickonCuernavaca.com

Quick Sour Pumpernickel

This is one of my favorite recipes. You can make rolls or just leave the dough in the ABM to make a loaf of bread. It must be started the night before.  This gives you the real sourdough flavor with all the trouble of keeping a pumpernickel sourdough starter.  

1 1/2 cups Milk
2 cups  Rye Flour
2 Tbs Gluten
2 tsp  yeast

Add the above ingredients to the ABM and let knead for about 10 minutes. Reset the machine (turn it off) and leave the pan in the machine overnight or 6-8 hours.

1/4 cup Coffee
2 Tbls Vegetable oil
1/4 cup Molasses
1/4 cup Sugar
2 Tbls Unsweetened Coco
1/2 tsp Salt
2 tsp Caraway or Fennel seed
1 cup Whole wheat flour
2 Tbs Gluten (Optional)
1 1/3 cup Bread Flour
1/4 cup Raisins (optional)
1 teaspoon Black Food Color (Optional)

Add remaining ingredients and start machine as usual. If making the loaf in the Machine use the specialty bread setting and add the raisins at the beep. (If you add them to early they get ground up) You can usually find the gluten, rye flour, black pumpernickel color  and whole wheat flour in a health food store or you can buy it mail order from King Arthur Flour.

If you are going to make rolls use the dough setting. The raisins are very good in the rolls. Using the dough setting on my Hitachi I add them at the 1:18 mark. When the dough is ready,  roll out into a flat square. Form into balls the size of a large Lemon. Press down and cover (I put 12 into a 13x9 pan and the rest in a cake pan. Let rise until doubled (1 hour) then cook 20 minutes at 350.

Makes about 15 rolls.