Yield: 1 servings
|½ cup||Cold water|
|6 tablespoons||Yellow cornmeal|
|1 cup||Boiling water|
|1 tablespoon||Dry yeast+ 1 t. (or 1 cake)|
|2½ cup||Rye flour|
|1½ cup||Unbleached flour|
|1 cup||Cold mashed potatoes|
|1 tablespoon||Caraway seeds|
|\N \N||Cornmeal; quantity sufficien|
|1 teaspoon||Caraway seeds|
1. Lightly grease large bowl; set aside. 2. Combine cold water and cornmeal in 2 quart saucepan over medium high heat. Add boiling water and cook 2 minutes, stirring constantly. Stir in Crisco and salt. Let mixture cool to lukewarm. 3. Combine yeast, rye, flour, potatoes and 1 T Caraway seeds in mixing bowl and blend. Add cornmeal mixture and blend thoroughly. Turn out onto lightly floured surface and knead until stiff but still slightly sticky. Place in greased bowl, turning to coat entire surface. Cover with plastic wrap and hot damp towel and let rise in warm place until doubled in volume. 4. Grease baking sheet and sprinkle lightly with cornmeal. Punch dough down, shape into loaf or rounds and place on baking sheet. Cover with plastic wrap and let rise in warm place until doubled in volume. 5. Preheat oven to 375 degrees. Bake bread 40 minutes. Combine water and cornstarch in small saucepan and bring to boil;boil 1 minute. 6.
Remove bread from oven, brush lightly with glaze and sprinkle with remaining caraway seeds. Return bread to oven for about 5 minutes, or until top is glazed and loaf sounds hollow when tapped. Cool on rack.
This recipe was billed as tasting like the bread used at deli for corned beef sandwiches. Judy Lausch DGSV43A