Marilyn’s New York-florida Rye

When I speak of “means,” I have in view Bible-reading, private prayer, regular attendance on public worship, regular hearing of God’s Word, and regular reception of the Lord’s Supper. I lay it down as a simple matter of fact, that no one who is careless about such things must ever expect to make much progress in sanctification. I can find no record of any eminent saint who ever neglected them. They are appointed channels through which the Holy Spirit conveys fresh supplies of grace to the soul, and strengthens the work which He has begun in the inward man. Let men call this legal doctrine if they please, but I will never shrink from declaring my belief that there are no “spiritual gains without pains”… Our God is a God who works by means, and He will never bless the soul of that man who pretends to be so high and spiritual that he can get on without them.

J.C. Ryle

CATEGORY	CUISINE	TAG	YIELD
Dairy, Grains	Jewish	Breadmaker, Breads	15	Servings

INGREDIENTS

1		Yeast
1	c	Rye flour
3	c	Flour, can use BETTER
		For BREAD FLOUR
2	T	Buttermilk powder*
1	T	Sugar
1	t	Salt
1	T	Honey
1	T	Olive oil, or Butter
3	T	Caraway seeds
1 1/2	c	Water
2	T	GLUTON, OPTIONAL

INSTRUCTIONS

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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