Marilyn's new york-florida rye
15 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pack | Yeast |
| 1 | cup | Rye flour |
| 3 | cups | Flour; can use BETTER |
| For BREAD FLOUR | ||
| 2 | tablespoons | Buttermilk powder* |
| 1 | tablespoon | Sugar |
| 1 | teaspoon | Salt |
| 1 | tablespoon | Honey |
| 1 | tablespoon | Olive oil; or Butter |
| 3 | tablespoons | Caraway seeds |
| 1½ | cup | Water |
| 2 | tablespoons | GLUTON; OPTIONAL |
Directions
JUST ADD THE INGREDIENTS IN THE ORDER that your bread machine manufacture requires.
The original recipe called for BETTER for BREAD FLOUR and gluten, neither of which we use. Lately I have been having Papa make it on manual, and then I shape and bake in LE CLOCHE. First, while the bread is rising, you soak the entire clay baker. Then allow it one more rise. Bake in a COLD oven with the temperature at 450 degrees for about ½ hour. You can do a water or egg wash before you bake and once during baking. Take the cover of the cooker off, and let brown for about 10 minutes more, until you hear a HOLLOW sounding THUMP when you tap on the bread with your knuckles.
NOTE: this bread was invented by my 'twin' Marilyn Frieman in ST.PETE. Of course we are NOT really twins, but we do think alike.
Besides I am much older. I was encouraged to try the clay cooker by my friend Linda Caldwell and when 3 women have their hand in a recipe, you KNOW it has to be good.
SOURCE: A Jewish Mother's Cookbook; Author, Elaine Radis; published on disk by ONE COMMAND SOFTWARE, 1995.
Posted to JEWISH-FOOD digest V96 #037 Date: Wed, 25 Sep 1996 04:24:35, -0500 From: BGMB90B@...