Deli Corn Rye Bread
From the Butterflake Bakery in Teaneck, NJ. A former employee says it's just like theirs.
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INGREDIENTS
Nutrition- 1⁄2cup cold water
- 1 1⁄2cups bread flour
- 6tablespoons yellow cornmeal
- 1cup cold mashed potatoes
- 1cup boiling water
- 1tablespoon caraway seed
- 1tablespoon shortening
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- 2teaspoons salt
- 1⁄4cup water
- 1
- 1teaspoon dry yeast
- 1⁄2teaspoon cornstarch
- 2 1⁄2cups rye flour
- 1teaspoon caraway seed
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DIRECTIONS
- Lightly grease large bowl; set aside.
- Combine cold water and cornmeal in 2 quart saucepan over medium high heat.
- Add boiling water and cook for two minutes, stirring constantly.
- Stir in shortening and salt.
- Let mixture cool to lukewarm.
- Combine yeast, rye, flour, potatoes and 1 tablespoon caraway seeds in mixing bowl and blend.
- Add cornmeal mixture and blend thoroughly.
- Turn out onto lightly floured surface and knead until stiff but still slightly sticky.
- Place in greased bowl, turning to coat entire surface.
- Cover with plastic wrap and hot damp towel and let rise in warm place until doubled in volume.
- Grease baking sheet and sprinkle lightly with cornmeal.
- Punch dough down, shape into loaf or rounds and place on baking sheet.
- Cover with plastic wrap and let rise in warm place until doubled in volume.
- Preheat oven to 375°F.
- Bake bread 40 minutes.
- Combine water and cornstarch in small saucepan and bring to boil, boil 1 minute.
- Remove bread from oven, brush lightly with glaze and sprinkle with remaining caraway seeds.
- Return bread to oven for about 5 minutes, or until top is glazed and loaf sounds hollow when tapped.
- Cool on rack.
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