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NE Corner of
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(810) 569-5000
Fax (810) 569-5801
Southfield, Michigan
48075
Weekly Specials!
• TRADITIONS SOUPS
79'
All flavors reg. 99 C
exp. 5/23/97
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reg. $1.69
$ 1 39
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All flavors reg. $1.89
$
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$ 35 99
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•ALL MEATS
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$ 299
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26640 Greenfield Rd. Oak Park MI 48237
810-543-1622 • Outside MI1-800-736-5033
Homemade Bread:
A Tasty Treat
EILEEN GOLTZ SPECIAL TO THE JEWISH NEWS
0
ne of the most basic and
satisfying of foods to come
out of a Jewish kitchen
is bread. Challah, of course,
is number one on the hit parade.
There are, however, a multi-
tude of other breads that have wo-
ven there way into our
collective Yiddish hearts (and
mouths) and landed on our
hips due to our ancestors' pro-
clivity for wandering from
country to country picking up
recipes from where- ever they
managed to find a home. We
may not have had a lot of per-
manent residences but, by
gosh, we had great bread.
Making bread is far easier
than most people think. You
just need to follow a few sim-
ple guidelines and you
shouldn't have any problems.
First, yeast is not the ene-
my. It's just a plant and it's re-
ally not too difficult to use once
you realize that the tempera-
ture of the water used to acti-
vate the yeast should be
between 105 to 115 degrees.
Any cooler or hotter and you
run the risk of not having it ac-
tivate.
Letting the dough rise twice is
also a must. The dough needs the
chance to form gluten (the struc-
ture of the bread) and letting it
rise twice lets that happen.
The following recipes are sim-
ple straightforward examples of
classic breads. Once you try them
you'll never go back to the stuff
from the store.
RYE BREAD
2 tablespoons yeast
21/2 cups water
1/4 cup honey
1 tablespoon salt
2 tablespoons shortening, melted
and cooled slightly
21/2 cups rye flour
2 tablespoons caraway seeds
6 cups flour
In a bowl combine the water, hon-
ey and yeast. When the yeast bub-
bles, add the salt and shortening.
Mix well. Add the rye flour and
caraway seeds.
Add enough white flour to form
a soft dough. Knead for about 5
minutes and add more flour if the
dough is too soft and sticky. Place
the dough in a greased bowl and
cover. Let rise until the dough is
double in size. Punch the dough
down and place the dough on a
floured surface. Knead 3 or 4
times and shape into 2 free form
loafs and let rise until double in
size.
Preheat oven to 400. Take a
sharp knife and make several
criss cross cuts across the top of
the loafs. Bake for 35 minutes.
You can glaze with water just be-
fore and after baking if you like.
Makes 2 loaves.
dough into a greased bowl and
cover. Let rise until double in size.
Punch down and form two round
loafs or place the dough in two
greased loaf pans. Preheat oven
to 375. Let rise until double in size
and brush the top of the bread
with the beaten egg whites and
water mixture.
Bake at 375 for 50 to 60 min-
utes. Error on the side of over-
baking if you have doubts about
whether or not the bread is done.
Makes 2 loaves.
PUMPERNICKEL BREAD
2 tablespoons yeast
1 teaspoon sugar
1/2 cup lukewarm water
1 1/2 tablespoons salt
1/4 cup molasses
1 cup potatoes, mashed
1 tablespoon shortening
2 cups boiling water
11/4 tablespoon caramel coloring
1/2 cup yellow cornmeal
4 cups rye flour
2 tablespoons caraway seeds
5 cups flour
BLACK BREAD
3/8 cup cornmeal
3/4 cup cold water
3/4 cup boiling water
1 tablespoon butter
1 tablespoon salt
2 tablespoons brown sugar plus 1
teaspoon
11/2 teaspoon caraway seeds
1 tablespoon unsweetened cocoa
1 tablespoon instant coffee
2 packages yeast
1/4 cup warm water
2 cups dark rye flour
1 cup whole wheat flour
2 cups flour
1 egg white beaten with 2
tablespoons water
In a bowl combine the cornmeal
and the cold water and mix well.
In a saucepan boil the water. Pour
the cornmeal mixture into the
boiling water and mix until the
mixture thickens and bubbles. Stir
in the butter, salt, sugar, caraway
seeds, cocoa and instant coffee. Re-
move from heat and cool slightly.
In another bowl, dissolve the
yeast in the 1/4 cup water and add
to the other mixture and stir.
Place the liquid mixture into a
large bowl or mixing bowl and
gradually mix in the flours. Add
a little more water if necessary.
The dough should, however, be
slightly sticky.
Place the dough on a floured
surface and knead with addition-
al flour if necessary until the
dough is firm and elastic. Place
In a small bowl combine the yeast
with the sugar and warm water.
Set aside.
In a large bowl combine the
salt, molasses, mashed potatoes
and shortening. Pour the boiling
water over these ingredients and
mix well. Cool. When the potato
mixture is lukewarm add the
yeast mixture to it and mix.
Stir in the coloring to the de-
sired color. Combine the cornmeal
with the rye flour, caraway seeds
and all but 1 cup of the white flour.
Stir in the liqUid to the flour mix-
ture and mix well until it comes
away from the side of the bowl.
Turn the dough out onto a floured
board and knead with enough
flour to form a soft dough. Cover
and let rest for 20 minutes. Knead
again and add a little more flour
if necessary and place the dough
in a greased bowl. Cover and let
rise until the dough is double in
size. Punch the dough down and
place the dough on a floured sur-
face. Knead a few times and shape
into two round loaves. Brush the
top of the loaves with water, place
the loaves on greased baking sheet
and let rise until the loaves dou-
ble in size. Bake at 350 for 50 min-
utes. Remove the loaves from the
oven and cool on racks. Makes 2
loaves.
POTATONICK
Sponge
1 cup warm water
1 1/2 package yeast
1 1/2 cup flour
Dough
HOMEMADE BREAD page 144