Card number 41 from the 2-in-1 International Recipe Card Collection features a recipe for whole wheat bread – and black velvet.
Black Velvet is a drink made with iced stout and chilled champagne.
Pate de Fois Gras Strasbourg is made from the livers of plump, force-fed Strasbourg geese and studded with black truffles. It is as rich in price as it is in flavor. A little goes a long way. Find it in gourmet stores or gourmet sections of supermarkets.
Easy Molasses Whole Wheat Bread
- 1 package dry active yeast
- 1/4 cup warm water
- 1 1/2 cups hot water
- 1/2 cup dark molasses
- 2 teaspoons salt
- 3 tablespoons butter
- 2 cups whole-wheat flour
- 3 1/2 cups all-purpose flour
Soften yeast in warm water and set aside.
In a large mixing bowl, combine hot water, molasses, salt, and butter. Cool to room temperature.
Stir in whole-wheat flour and 1 cup white flour. Stir in softened yeast mixture. Add remaining flour a little at a time to make a stiff dough.
Turn onto lightly floured board and knead until smooth.
Shape dough into ball and place in lightly greased bowl; turn dough over, greased side up. Cover and let rise in warm place until double, 1 1/2-2 hours. Punch down. Let rest 10 minutes. Cut dough into 2 portions.
To form loaves, roll dough out into oblong shape; roll up and pinch ends together.
Place, seam side down, in greased loaf pans, 8 1/2″ x 4 1/2″ x 2 1/2″. Cover with a towel and let rise until double, 1 1/2 to 2 hours.
Preheat oven to 375. Bake 45 minutes. Remove from oven and loaf pans and brush lightly with butter.