Jewish "corn" Bread (1 Of 2)

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CATEGORY	CUISINE	TAG	YIELD
Eggs, Grains	Jewish	Breads, Jewish, Sourdough	2	Servings

INGREDIENTS

1 1/2	c	Water, warm 110 degree
1		Yeast, dry
1/2	t	Sugar
4	t	Salt
3	c	Rye sourdough starter
		Measured after stirring down
		At room temperature.
2	c	Flour, gluten
3 1/2	c	Flour, all-purpose or as
		Needed.
		Cornmeal, for sprinkling
		The baking sheets), The baking sheets
		GLAZE:
1		Egg white beaten with 2 tbs
		Water.
		OPTIONAL TOPPING:
2	t	Chernushka, black caraway
		Seeds.

INSTRUCTIONS

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.  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.  From Gemini's MASSIVE
MealMaster collection at www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 809 Calories From Fat: 18 Total Fat: 2.2g Cholesterol: 0mg Sodium: 4683.1mg Potassium: 262.3mg Carbohydrates: 168.1g Fiber: 5.9g Sugar: 1.8g Protein: 24.4g