MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Pronto Pumpernickel
 Categories: Breads
      Yield: 1 Loaf
 
      1 pk Hot-roll mix; (13 3/4 oz)
      2    Eggs; separated
    1/4 c  Molasses
    3/4 c  Water; warm
    3/4 c  Unsifted rye flour
  1 1/2 ts Caraway seed
 
  Prepare a hot-roll mix as directed on the package, using 1 whole egg
  and an egg yolk, reserving the white for a glaze. Stir molasses into
  warm water. Then stir in the rye flour, the prepared mix, and the
  caraway seed. Cover and let rise in a warm, draft-free place about 45
  minutes. Then punch down. Turn out on a floured board and shape into
  a ball. Put on a buttered baking sheet, cover, and let rise again
  about 45 minutes. Brush lightly with beaten egg white, and sprinkle
  with more caraway seed. Bake in a preheated oven at 375°F for 35 to
  40 minutes.
  
  * Note: If preferred, shape the bread into a loaf and put in a
  buttered 9x5x3-inch loaf pan, let rise, and bake as directed. Also,
  glaze and seed on round or loaf can be omitted.
  
  Recipe by James Beard
 
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