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Pumpernickel Brie Wreath

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Pumpernickel Brie Wreath
A braid of pumpernickel frames a round of brie. 

From the Manassas Gourmet Club Dinner
"Oktober Fest"
Slice bread thinly to spread the cheese
15 - 18 servings

Quantity Ingredients Preparation Notes
1 pkg Dry Active Yeast
  •   In large bowl, sprinkle yeast over water and let stand for 5 minutes to soften
  •   Stir in molasses, salt, butter, egg yolk, cocoa and caraway seeds
  •   Slowly mix in 2 C flour, scraping bowl often.
  •   Beat on med speed for 8 minutes
  •   Then beat in rye flour slowly
  •    Turn onto floured board and knead until smooth (5 minutes) adding up to 1/4 C more flour as needed to keep from sticking.
  •   Place in greased bowl and turn once to grease top.  Cover and let rise until doubled (about 1 hour)
  •  Grease outside of 8" round cake pan and grease round pizza pan.  Set cake pan in the middle of the pizza pan
  •   Punch dough down and knead until smooth
  •   Divide dough into thirds
  •   Roll each piece into a 36" long strand
  •   Place side by side on one side of cake pan
  •   Starting in center, loosely braid out to each end, wrapping around cake pan, joining ends and pinching to seal braid together in a circle.
  •   Cover and let rise until doubled - 1 hour
  •   Beat egg white with 1 Tbsp water and lightly brush over braid without pooling on pans.
  •   Bake at 350 degrees for 25 minutes (well browned). Use knife to loosen bread from pans and with spatulas carefully move to wire rack to cool.
  •   To serve, place wreath on large board.  Cut small section into 1/4" slices, then fit cheese in middle.  Set slices back in place and garnish with grapes.
1 1/4 C Warm Water (110 degrees)
1/4 C Molasses
1 tsp Salt
2 Tbsp Butter or margarine, melted
1 Egg, separated
1/4 C Unsweetened Cocoa
1 Tbsp Caraway Seeds
2 C Flour
2 1/4 C Rye Flour
1 Tbsp Water
1 Whole 8" round Brie Cheese
  Cluster of Grapes
   
   
   

Download print friendly version of this recipe from the Soltys Family Favorite Recipe Collection.

 

 

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Last modified: 02/19/11