| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Grains |
Jewish |
Breadmaker, Breads |
15 |
Servings |
INGREDIENTS
| 1 |
pk |
Yeast |
| 1 |
c |
Rye flour |
| 3 |
c |
Flour; can use BETTER |
|
|
For BREAD FLOUR |
| 2 |
tb |
Buttermilk powder* |
| 1 |
tb |
Sugar |
| 1 |
ts |
Salt |
| 1 |
tb |
Honey |
| 1 |
tb |
Olive oil; or Butter |
| 3 |
tb |
Caraway seeds |
| 1 1/2 |
c |
Water |
| 2 |
tb |
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
A Message from our Provider:
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