MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Dan Leeson's Sour New York Jewish Rye Bread 1/2 Categories: Yeastbreads Yield: 4 Servings 2 c Rye flour 1 c Plain yogurt room temp 3/4 c Warm water 2 1/2 tb Cider Vinegar 1 tb Dry yeast 1/2 ts Crushed caraway seed 1/2 ts Ground cardamom To be added each of the Last Three days: 1 c Rye flour 2 tb Brown sugar dissolved In 3/4 c Warm water BREAD: 3 6 pieces of rye bread Soaked in water and Squeezed dry, about 1-1/2 Cups 3 c Sourdough (as made in the Description above) 1 pk Yeast 1 tb Salt Caraway seeds (as much as You wish - 2 tablespoons is Average) 4 c White flour Combine first 7 ingredients in a large bowl and beat until well-blended. Cover and let stand at room temperature for 24 hours. Beat in 1 cup rye flour with brown sugar/water mixture. Let stand at room temperature for 24 hours. Repeat previous procedure again. Let stand another 24 hours. Repeat previous procedure again. Let stand another 24 hours after which the sourdough starter will be ready for use. You will have far too much but you can give some away and use it for other sourdough purposes. Now that you have the sourdough, you are ready to make the bread. As you take from this supply to make the bread, you must replenish it with a mixture of 1 cup of rye flour, 3/4 cup of warm water and 2 tablespoons of brown sugar for each cup of sour you have taken. Allow this replenished mix to sour at room temperature for 24 hours before storing in you refrigerator. A half a recipe of the sour is just enough for two modest loaves of bread. If you do not use the sour for a month, it would be wise to replenish it even should you not intend to use it. It is a living thing and needs to be fed. If left alone for more than 6 weeks, it is likely to die and then you have to start all over again. In the referigerator, it may be stored in a jar with the lid loose to avoid pressure build-up. Exported from Home Cookin 4.7 (http://www.mountain-software.com) MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Dan Leeson's Sour New York Jewish Rye Bread 2/2 Categories: Yeastbreads Yield: 4 Servings MMMMM----------------------------TEXT--------------------------------- 40 Minutes or until done. Note : Most people who speak BREAD: In your mixer with a dough hook, place squeezed-dry rye bread, the sour, yeast, salt, the caraway seed, and 2 cups of flour. Mix for 5 minutes. Add flour 1/4-1/2 cup at a time and knead for 10 minutes. The dough will pull away from the sides of the bowl after all the flour has been incorporated and it is a tough haul for your mixer unless you have a good motor. This is dense dough. Allow to rise for 3/4 hour. Punch down, put on floured workboard, cut in half and make each half into a loaf, round or long as you prefer. Place on baking sheet prepared with corn meal. Allow to rise for 45 minutes. Prepare oven at 450 degrees Fahrenheit keeping an empty pan in the oven while it is heating. Five minutes before putting the bread in the over, pour 1 cup of hot water into the pre-heated pan. CAREFUL!!! There is going to be steam. Cut top of bread with knife, brush with an egg wash, (I like corn starch wash on rye bread better) sprinkle caraway on the egg wash, and bake for approximately nostalgically of New York sour Jewish rye bread are unaware of how easy it is to make the same bread anywhere. There is nothing special in the bread except a great secret which was rarely spoken of because it was (at least in my New Jersey neighborhood) against the law. Specifically, it involved the use of old bread in the making of the new and, for a chemical reason that I neither understand nor know about, the bread is never really very good unless it is made with old bread. And I mean old rye bread. The bakers used to take the old loaves that had been brought back by the delivery trucks and use that bread to make the new bread. That was the illegal part. I have found through experimentation that one can use the ordinary store-bought rye bread just as satisfactorily, though I do not eat such commercial rye bread by itself. So I keep a loaf of it in my freezer and, whenever I make rye, I take out some slices and use them. The first time you make this recipe it will be a pain in the neck because you have to have a good sourdough and I will supply one here that is perfect for this kind of bread. It will take four days to make this sourdough and, if you are careful you will never have to do it again. From: Sue & Sam Hurwitz (suesam@pipeline.com) SOURDOUGH: From: Recipe Center