Jewish "corn" Bread Recipe
Yield: 2 servingsYield: 2 servings
Recipe by luhu.jp
Ingredients:
1 1/2 cup: water,warm (110 degree),
1 pkg: yeast, dry,
1/2 teaspoon: sugar,
4 teaspoon: salt,
3 cup: rye sourdough starter,
1: measured after stirring down,
1: at room temperature.,
2 cup: flour, gluten,
3 1/2 cup: flour, all-purpose or as,
1: needed.,
1: cornmeal (for sprinkling,
1: the baking sheets),
1: glaze:,
1: egg white beaten with 2 tbs,
1: water.,
1: optional topping:,
2 teaspoon: chernushka (black caraway),
1: seeds.,
Directions:
You can buy chernushka "black caraway" in some health food stores or
from mail-order. They are nothing like the familiar caraway seeds.
This bread is a New York specialty, usually made in bakeries.
1. Combine 1/2 cup of the warm water, the yeast and sugar and let
stand until doubled in bulk, about 10 minutes.
2. 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.
3. Spread 1 1/2 cups flour
on the kneading surface and turn the dough out onto it. Knead, adding
more flour if necessary to make a soft dough that will hold its
shape. Do not overknead.. the dough should be only slightly elastic,
even a bit sticky.
4. Form the dough into a ball and put in an
ungreased bowl; cover with plastic, and let rise until doubled in
bulk, about 1 1/2 hours.
5. Turn the dough out onto a lightly flour
surface and knead it a few strokes to expel air. Cover with a towel
and let rest for 15 minutes.
6. Divide the dough in half. Form each
half into a loaf by flattening in to an inch-thick oval about 12
inches long, then rolling it up from one long side. Pinch the seam
closed. Shape the ends of the oval loaves neatly and plce them on two
cornmeal-dusted baking sheets, seam down. Cover with towels and let
rise until "three-quarters proofed," or not fully doubled.
7. 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 400 degrees.
8. 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.
9. Bake for 30 minutes on the middle and upper shelves of
the oven, then brush again with glaze, exchange shelf positions, and
remove the water pan. Bake for 20 to 30 minutes longer, or until
there is a hollow sound when you rap the bottom of the loaf.
10. Cool the bread on racks.
Yield: 2 servings
Source from luhu.jp
from mail-order. They are nothing like the familiar caraway seeds.
This bread is a New York specialty, usually made in bakeries.
1. Combine 1/2 cup of the warm water, the yeast and sugar and let
stand until doubled in bulk, about 10 minutes.
2. 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.
3. Spread 1 1/2 cups flour
on the kneading surface and turn the dough out onto it. Knead, adding
more flour if necessary to make a soft dough that will hold its
shape. Do not overknead.. the dough should be only slightly elastic,
even a bit sticky.
4. Form the dough into a ball and put in an
ungreased bowl; cover with plastic, and let rise until doubled in
bulk, about 1 1/2 hours.
5. Turn the dough out onto a lightly flour
surface and knead it a few strokes to expel air. Cover with a towel
and let rest for 15 minutes.
6. Divide the dough in half. Form each
half into a loaf by flattening in to an inch-thick oval about 12
inches long, then rolling it up from one long side. Pinch the seam
closed. Shape the ends of the oval loaves neatly and plce them on two
cornmeal-dusted baking sheets, seam down. Cover with towels and let
rise until "three-quarters proofed," or not fully doubled.
7. 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 400 degrees.
8. 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.
9. Bake for 30 minutes on the middle and upper shelves of
the oven, then brush again with glaze, exchange shelf positions, and
remove the water pan. Bake for 20 to 30 minutes longer, or until
there is a hollow sound when you rap the bottom of the loaf.
10. Cool the bread on racks.
Yield: 2 servings
Source from luhu.jp