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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