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Jewish "Corn Rye" & Starter

mrosalin@earthlink.net
14 May 100 02:07:06 Pacific Standard Time
v100.n043.1
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"

                                     - - - - - - - - - - - - - - - - - - -

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