Lois asked about real rye bread:
>Does anyone know how the wonderful bakerys in Chicago make rye bread? I grew
>up in Chicago and have never had any rye since I moved away that was as good.
> It is light (no molasses), very tender, crusty and smells wonderful. It
>comes with or without caraway.
Lois, I don't know what you had in Chicago, but the real Jewish rye bread I
grew up with is unbeatable. Look in "Secrets of a Jewish Baker" for a
fabulous sourdough rye recipe (no molasses, chocolate, coffee, or fat).
This is real bread! It's flavorful and chewy. None of this balloon bread
stuff. I can send you the recipe if you like, but the book is great, and
loaded with wonderful tips.
I also make a couple of dark rye (pumpernickel) non-sourdough recipes that
I got from this list. They are delicious and less trouble than the
sourdough. One uses sauerkraut and the other uses some vinegar (as well as
molasses, coffee, etc.) Golly, I just realized, that's a pumpernickel with
CABBAGE! That should really make us jet-propelled! I never noticed any
aftereffects though.
Joyce
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Joyce L. Owen jowen@oregon.uoregon.edu
Eugene OR
Visit the Website of the Fanconi Anemia Research Fund, Inc.
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