JEWISH RYE BREAD (Recipe #1)
Makes 2 loaves
3 1/2 cups rye flour
3 cups all-purpose white flour (about)
2 packages dry yeast
3 tablespoons brown sugar
1 tablespoon salt (uniodized)
1 tablespoon caraway seeds (omit if you don't like caraway)
2 tablespoons soft shortening
Cornmeal
1 egg white, lightly beaten
Caraway seeds or Coarse salt
Combine flours. Combine 3 cups flour mixture, yeast, brown sugar, salt and caraway seeds. Combine 2 cups water and shortening and heat, until liquid is warm. Shortening need not melt. Gradually add to flour mixture and beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add 3-4 cups flour mixture (or enough flour mixture to make a thick batter). Beat at high speed 2 minutes, scraping bowl occasionally. Stir in enough additional flour mixture to make a soft dough.
Add additional white flour, if necessary to obtain desired consistency. Turn dough out onto lightly floured board and knead until smooth and elastic, about 8 to 10 minutes. Place in greased bowl, turning to grease top. Cover and let rise in a warm place, free from drafts, until double in bulk, about 45 minutes.
Punch dough down turn out onto lightly floured board. Divide dough in halves. Shape into round loaves. Place on greased baking sheet which has been lightly sprinkled with cornmeal. Cover and let rise in warm place, free from drafts until doubled.
Brush with egg white diluted with 1 tablespoon water and sprinkle with caraway seeds.
Bake at 375 degrees 50-55 minutes.
Makes 2 loaves
3 1/2 cups rye flour
3 cups all-purpose white flour (about)
2 packages dry yeast
3 tablespoons brown sugar
1 tablespoon salt (uniodized)
1 tablespoon caraway seeds (omit if you don't like caraway)
2 tablespoons soft shortening
Cornmeal
1 egg white, lightly beaten
Caraway seeds or Coarse salt
Combine flours. Combine 3 cups flour mixture, yeast, brown sugar, salt and caraway seeds. Combine 2 cups water and shortening and heat, until liquid is warm. Shortening need not melt. Gradually add to flour mixture and beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add 3-4 cups flour mixture (or enough flour mixture to make a thick batter). Beat at high speed 2 minutes, scraping bowl occasionally. Stir in enough additional flour mixture to make a soft dough.
Add additional white flour, if necessary to obtain desired consistency. Turn dough out onto lightly floured board and knead until smooth and elastic, about 8 to 10 minutes. Place in greased bowl, turning to grease top. Cover and let rise in a warm place, free from drafts, until double in bulk, about 45 minutes.
Punch dough down turn out onto lightly floured board. Divide dough in halves. Shape into round loaves. Place on greased baking sheet which has been lightly sprinkled with cornmeal. Cover and let rise in warm place, free from drafts until doubled.
Brush with egg white diluted with 1 tablespoon water and sprinkle with caraway seeds.
Bake at 375 degrees 50-55 minutes.
MsgID: 0222705
Shared by: LaDonna/OHIO
In reply to: ISO: soft Jewish rye bread
Board: All Baking at Recipelink.com
Shared by: LaDonna/OHIO
In reply to: ISO: soft Jewish rye bread
Board: All Baking at Recipelink.com
- Read Replies (3)
- Post Reply
- Post New
- Save to Recipe Box
Reviews and Replies: | |
1 | ISO: soft Jewish rye bread |
Marianne Clayville, NY | |
2 | Recipe: Jewish Rye Bread |
LaDonna/OHIO | |
3 | Rye Bread |
LaDonna/OHIO | |
4 | Dan Leeson's Sour New York Jewish Rye Bread |
LaDonna/OHIO |
ADVERTISEMENT
Random Recipes from:
Breads - Yeast Breads
Breads - Yeast Breads
- Classic Challah Egg Bread
- Herb Flavored Hard Rolls (Fleishmann's 90-Minute Breads)
- Croatian Holiday Bread with Walnut Filling (Povitica)
- Cheese Zombies (repost)
- Almond Buns - Fyldte Mandelkager
- Refrigerator Pan Rolls (no knead, makes 24 pull-apart rolls)
- Hi Protein Honey Wheat Bread (using cottage cheese) (Pillsbury, 1979)
- Garlic English Muffin Loaf (Fleischmann's Yeast, 1980's)
- Cinnamon Raisin Bread (makes 3 loaves, King Arthur Flour recipe)
- Oatmeal Bread Using Cooked Oatmeal (Beard on Bread, 1970's)
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg
Allowed file types: .gif .png .jpg .jpeg
POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute