| 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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