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Dark rye — pumpernickel, Scandinavian crispbread, sourdough blend
Enameled Dutch oven for braising, bread baking, stewing
Premium bread machine — dual kneading blades, rectangular loaf
Electric slicer for paper-thin charcuterie, cheese, vegetables
Domed stoneware baker traps steam for artisan crust at home
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Dark rye — pumpernickel, Scandinavian crispbread, sourdough blend
Enameled Dutch oven for braising, bread baking, stewing
Premium bread machine — dual kneading blades, rectangular loaf
Electric slicer for paper-thin charcuterie, cheese, vegetables
Domed stoneware baker traps steam for artisan crust at home
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soak the bread in the milk till absorbed, 10 minutes or so. squeeze the milk from the bread and mix the bread with the meat, onion, parsley and salt. discard the milk. shape the meat mixture into appetizer-sized balls, about 1 - 1 1/2 inches in diameter and place in a 13 x 9 baking pan. heat the chili sauce, cranberry sauce and brown sugar until pourable and evenly pour it over the meatballs. cover with foil and bake at 350 degrees for 50-60 minutes. nice to cut the rest of the loaf of pumpernickel into half slices to serve with the meatballs and to even take an unsliced pumpernickel you've scooped out (use the scooped out part in place of the slices) and serve the meatballs that way!