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  Recipe Home » Breads » Deli Corn Rye
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  Deli Corn Rye
  Category: Breads
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 284
Ingredients:
1/2 cup Cold water
6 tbsp Yellow cornmeal
1 cup Boiling water
1 tbsp Crisco
2 tsp Salt
1 tbsp Dry yeast+ 1 t. (or 1 cake)
2 1/2 cup Rye flour
1 1/2 cup Unbleached flour
1 cup Cold mashed potatoes
1 tbsp Caraway seeds
Cornmeal, quantity sufficien
1/4 cup Water
1/2 tsp Cornstarch
1 tsp Caraway seeds
Instructions:
1. Lightly grease large bowl; set aside. 2. Combine cold water and
cornmeal in 2 quart saucepan over medium high heat. Add boiling water
and cook 2 minutes, stirring constantly. Stir in Crisco and salt. Let
mixture cool to lukewarm. 3. Combine yeast, rye, flour, potatoes and
1 T 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. 4. 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. 5. Preheat
oven to 375 degrees. Bake bread 40 minutes. Combine water and
cornstarch in small saucepan and bring to boil;boil 1 minute. 6.
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.
This recipe was billed as tasting like the bread used at deli for
corned beef sandwiches. Judy Lausch DGSV43A
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