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Categories:
cold water bread flour yellow cornmeal cold mashed potatoes boiling water caraway seed shortening cornmeal salt water yeast yeast cornstarch rye flour caraway seed
Viewed: 28 - Published at: 4 years agoIngredients
- 1/2 cup cold water
- 1 1/2 cups bread flour
- 6 tablespoons yellow cornmeal
- 1 cup cold mashed potatoes
- 1 cup boiling water
- 1 tablespoon caraway seed
- 1 tablespoon shortening
- cornmeal, as needed to sprinkle on baking sheet
- 2 teaspoons salt
- 1/4 cup water
- 1 tablespoon dry yeast, plus
- 1 teaspoon dry yeast
- 1/2 teaspoon cornstarch
- 2 1/2 cups rye flour
- 1 teaspoon caraway seed
Method
- 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.
