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Рецепт Jewish "Corn" Bread (1 Of 2)
by Global Cookbook

Jewish "Corn" Bread (1 Of 2)
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Ингредиенты

  • 1 1/2 c. Water,hot (110 degree)
  • 1 pkt Yeast, dry
  • 1/2 tsp Sugar
  • 4 tsp 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 possibly as Needed. Cornmeal (for sprinkling The baking sheets)
  • 1 x Egg white beaten with 2 tbs Water.
  • 2 tsp Chernushka (black caraway) Seeds.

Инструкции

  1. You can buy chernushka "black caraway" in some health food stores or possibly from mail-order. They are nothing like the familiar caraway seeds. This bread is a New York specialty, usually made in bakeries.
  2. Combine 1/2 c. of the hot water, the yeast and sugar and let stand till doubled in bulk, about 10 min.
  3. Dissolve the salt in the remaining hot water in a mixing bowl. Fold in the sourdough starter, then the yeast mix, then the gluten flour and 2 c. of the all-purpose flour; make a soft dough.
  4. Spread 1 1/2 c. flour on the kneading surface and turn the dough out onto it. Knead, adding more flour if necessary to make a soft dough which will hold its shape. Don't overknead.. the dough should be only slightly elastic, even a bit sticky.
  5. Form the dough into a ball and put in an ungreased bowl; cover with plastic, and let rise till doubled in bulk, about 1 1/2 hrs.
  6. 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 min.
  7. 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. Healthy 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 till
  8. "three-quarters proofed," or possibly not fully doubled.