|The Complete Book of Breads|
|by Jr. Bernard Clayton|
Bernard Clayton, Jr.'s, The Complete Book of Breads was published in 1973 and immediately became a modern American classic.
Tip: Try black bread for more results.
Results 1 - 10 of 10 for russian black bread
Combine rye and ... As soon as bread is baked, brush ... loaves. Return bread to oven for 3 minutes until glaze sets. Remove from pans and cool on wire rack.
Oven 375 degrees. ... well browned and bread sounds hollow when ... until thickened and bubbly; cook 1 minute more. Brush over hot bread. Makes 2 loaves.
Combine rye and ... As soon as bread is baked, brush ... Return to oven and bake 2 or 43 minutes until glaze is set. Remove from pans and cool on wire racks.
In large bowl ... for 50 to 60 minutes. Combine 1/2 cup cold water and cornstarch. Cook until thick. Brush over hot bread. Cool on rack. Makes 2 loaves.
In a large, ... and is almost black. Slowly and ... all purpose or bread flour. Beat at ... tapped on bottom. Remove from pans. Cool on racks. Makes 2 loaves.
Lightly grease a ... 350 degrees. Bake breads 40 minutes. Combine ... glazed and loaves sound hollow when tapped. Remove from pans and allow to cool on racks.
Soften yeast in ... 40 minutes, or until loaves sound hollow when tapped. When bread has baked 15 minutes, as egg wash may be applied to make crust shiny.
Combine rye and ... As soon as bread has finished baking, ... return to oven to bake 2 to 3 minutes more to set glaze. Turn out of pans to cool on wire racks.
Toss all together. Dress with French or Russian dressing and let ... spicy taco sauce and serve at table. Top with sour cream, guacamole and black olives.
Mix all ingredients ... cut top of bread off and scoop ... set aside. Put mixed ingredients in scooped out bread and serve with bread pieces or vegetables.
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