1 package Yeast
1 cup Rye flour
3 cup Flour, can use BETTER
For BREAD FLOUR
2 tbsp Buttermilk powder*
1 tbsp Sugar
1 tsp Salt
1 tbsp Honey
1 tbsp Olive oil, or Butter
3 tbsp Caraway seeds
1 1/2 cup Water
2 tbsp GLUTON, OPTIONAL
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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 1/2 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@prodigy.com
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