To Audrey Konie who asked for a real Jewish Rye...here's one I've used for
a long time. As transplanted East Coasters it reminded us of home.
A word of warning, however, store it in a brown paper bag, not plastic, and
the crust will stay crisp. The starter takes a couple of days to "work",
but I made up a jar of it for my 'fridge and just feed it until I want to
bake the bread again.
Enjoy,
Marti Rosalin
* Exported from MasterCook *
1 Jewish "Corn" Bread
Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Bread
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 cups warm water -- (110 degrees)
1 package dry yeast
1/2 teaspoon sugar
4 teaspoons salt
3 cups 1 Rye Sourdough Starter measured after sti -- See
other recipe
2 cups gluten flour
3 1/2 cups all-purpose flour -- or as needed
Cornmeal -- for sprinkling
GLAZE
1 egg white -- beaten with
2 tablespoons water
OPTIONAL TOPPING
2 teaspoons Black Caraway seeds (chernushka)
Combine 1/2 cup of the warm water, the yeast and sugar and let stand until
double in bulk.
Dissolve the salt in the remaining warm water in a mixing bowl. Mix in the
sourdough starter, then the yeast mixture, then the gluten flour and 2 cups
of the all-purpose flour, make a soft dough.
Spread 1 1/2 cups flour on a kneading surface and turn the dough out on to
it. Knead adding more flour if necessary to make a soft dough that will
hold its shape. Do not over-kneed. The dough should be only slightly
elastic, ever a bit sticky.
Form the dough into a ball and put it in an ungreased bowl; cover with
plastic, and let rise until doubled in bulk, about 1 1/2 hours.
Turn the dough out onto a lightly floured surface and knead it a few
strokes to expel the air. Cover with a towel and let rest for 15 minutes.
Divide the dough in half. Form each half into a loaf by flattening it to an
inch-thick oval about 12 inches long, then rolling it up from one long
side. Pinch the seam closed. Shape ends of the oval loaves neatly and
place them on two cornmeal-dusted baking sheets, seam side down. Cover
with towels and let rise until "three-quarters proofed," or not fully doubled.
While the loaves are rising, set a large roasting pan containing 2 inches
of boiling water on the oven floor (or the lowest shelf of an electric
oven) and preheat the oven to 400F.
Brush the loaves with egg-white glaze, being careful not to let the glaze
drip onto the pan, as it sticks and burns. With a single-edged razor blade
or a small, sharp knife, cut three diagonal slashes, holding the blade
almost parallel to the surface about 1/4 inch deep on each loaf. Sprinkle
the loaves with "black caraway" or caraway seeds, if you like.
Bake for 30 minutes on the middle and upper shelves of the oven, then brush
again with the glaze, exchange shelf positions, and remove the water
pan. Bake for 20 or 30 minutes longer, or until there is a hollow sound
when you rap the bottom of the loaf.
Cool the bread on racks.
Description:
"The wonderful New York Rye Bread"
Source:
"Maybe a Better Homes and Garden's magazine"
Yield:
"2 loaves"
- - - - - - - - - - - - - - - - - - -
Per serving: 1638 Calories (kcal); 5g Total Fat; (2% calories from fat);
51g Protein; 339g Carbohydrate; 0mg Cholesterol; 8605mg Sodium
Food Exchanges: 22 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat;
0 Other Carbohydrates
NOTES : Black Caraway seeds can be ordered from G.B.Rayyo International
Grocers, 821 Washington Street, Oakland, CA 94607 or from Penzeys Spices,PO
Box 933, W19362 Apollo Drive, Muskego, WI 53150 (800) 741-7787
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0
* Exported from MasterCook *
1 Rye Sourdough Starter
Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Bread
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 package dry yeast
3 cups tepid water -- (80F)
3 1/2 cups medium rye flour
1 small onion -- peeled and halved
Dissolve the yeast in 2 cups tepid water, beat in 2 cups of the rye flour,
beating until no lumps remain. Add the onion, cover loosely with a cloth,
and let stand at room temperature for 24 hours.
Remove the onion . Beat in 1 cup tepid water, then 1 1/2 cups rye flour.
Cover with a cloth and let stand for 24 hours longer. The starter should
now be pleasantly sour-smelling, almost beery, and bubbly. (Depending on
the room temperature, this result may take a slightly longer or shorter time.)
TO USE: The starter is now ready for use and can be refrigerated for up to
24 hours before use, without further feeding. If you must hold it longer,
the night before it is wanted add 1/2 cup tepid water and 3/4 cup rye flour
and let stand at room temperature overnight,
To Feed Leftover Starter: which should be done every 2 weeks or so- add a
little rye flour and water, using 3 parts of flour to 2 of water. To build
up a small amount into a large enough quantity for baking, do the job in
several steps, never adding a larger amount of flour than the amount of
starter on hand. Let the starter stand at room temperature overnight or for
up to 24 hours. To increase further, add more flour and water in the same
proportions and let it ferment until it is bubbly enough to use. Store
leftover starter in the refrigerator between bakings and "feedings," and
for indefinite storage freeze it. Thaw, then feed the starter and let it
ferment at room temperature until it is again bubbly enough to use.
Description:
"Necessary to make Jewish "Corn" Bread & Sour Rye with Caraway Seeds"
Source:
"Maybe a Better Homes and Garden's magazine"
Yield:
"3 cups"
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Per serving: 62 Calories (kcal); trace Total Fat; (6% calories from fat);
4g Protein; 12g Carbohydrate; 0mg Cholesterol; 28mg Sodium
Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 0
Fat; 0 Other Carbohydrates
NOTES : You must start this a couple of days before you want to use it.
It does not fit in a half-gallon container as it is fermenting....will
spill out.
Nutr. Assoc. : 0 0 0 0