Hopkins Resident Shares Winning State Fair Bread Recipe

Editor’s Note: Hopkins resident Donna Nagel in the Fleischmann’s Yeast "Sensational Sandwich Bread" Contest. The Blue Ribbon Group shared Nagel’s recipe with Hopkins Patch.

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Pumpernickel Foccacia (Gluten Free)

• 1/3 cup tapioca flour
• 2 cups brown rice four
• 2/3 cup potato starch
• 2 1/2 teaspoon xanthum gum
• 1/2 teaspoon caraway seeds
• Tablespoon dried minced onion
• 1 1/2 teaspoons salt
• 1/2 cup dry powdered milk
• 1 Tablespoon cocoa powder
• 1/2 teaspoon coffee granules
• 1/2 teaspoon sugar
• 14 Tablespoons (7/8 cup) warm water
• Tablespoons molasses
• 1 teaspoon vinegar
• Tablespoon vegetable oil
• 1 Tablespoon sugar
• 2/3 cup lukewarm water
• 1 1/2 Tablespoons Fleischmann’s Active Dry Yeast
• room temperature eggs, slightly beaten
• 1 Tablespoon sugar

Spray two 9-inch round pans with cooking spray, set aside. Combine dry ingredients (first 11); set aside. Mix together 14 tablespoons (7/8 cup), molasses, vinegar and vegetable oil. Slowly add this to the dry ingredients while mixing. Add the eggs; set aside. Mix a tablespoon of sugar, 2/3 cup lukewarm water and yeast, then add to dry ingredient mixture. Beat with a mixer on high for two minutes. Cover the bowl with a towel and set in a warm place to rise for 1 hour. Beat again for 2 minutes. Spoon dough in two round, 9-inch pans. Let dough rise again, covered until it is just above the top of the pans (45-60 min). Bake at 375 degrees for 30-45 minutes. Cool on wire rack.

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