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 T GLUTON; OPTIONAL
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.
BTW, you can leave the buttermilk powder out if you are making a parve
recipe.
SOURCE: A Jewish Mother's Cookbook; Author, Elaine
Radis; published on disk by ONE COMMAND SOFTWARE, 1995.
