Food
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PLEASE TAKE YOUR SEATS
And an additional
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Good through Nov. 7th, 1997.
Excludes all prior sales.
Jimmies Rustics has a selection
of barstools unparalleled
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Reasonably priced and
very, very attractive.
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SEE FOR YOURSELF WHAT JEWISH METRO DETROIT IS TALKING ABOUT
Is ca-
Km
Congregation Beth Achm
21.0
248-357-2910
Beth Abraham Hillel Moats 1
248-788-0950 o
Bkee
/ 2447
248-661-5151
Under Supervision of the Council of Orthodox Rabbis
.14
p
IMMINAMENSMIMBISEESEE
(248) 569-5000
fax (248) 569-5801
ONE
STOP
KOSHER
C•
10/31
1997
122
•
„
•
25040 SOUTHFIELD ROAD
NE Comer of 10 Mile & Southfield
GROCERIES
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SOUTHFIELD, MI 48075
Fresh Frozen Meats
We reserve the right to limit all sale items $vhile quantities last. We are not responsible for any
typographical errors. Under supervision of Vaad Harabonim Orthodox Council of Greater Detroit
on page 120
selling price with this ad
BIRMINGHAM 248-644-1919 • 690 OLD S. WOODWARD
LIVONIA 313-522-9200 • 29500 W. 6 MILE RD.
NOVI 248-348-0090 • 48700 GRAND RIVER • Please call for store hours.
I 248-932-3766
BREAD
810) 3546620
To knead by hand: With a wood-
en spoon, fold the oil and the salt
into the yeast mixture; fold in the
rye flour. Add the remaining 1 cup
of the whole wheat flour to the
dough and fold in; the dough should
be stiff enough to turn out onto the
work surface.
Dust the work surface generously
with some white flour, and turn out
the dough.
Knead, using a pastry scraper to
facilitate folding, for 10 to 15 min-
utes, adding white flour to the work
surface and to your hands as needed.
The dough will become resilient after
the first 5 minutes of kneading, and
by the end of the kneading, it should
be plastic and somewhat smooth.
Sprinkle the work surface and your
hands with more flour and shape the
dough into a ball.
To knead with an electric mixer:
In a medium bowl, combine the
remaining 1 cup of the whole wheat
flour, the salt, the rye flour and 1/2
cup of the white flour. Stir into the
yeast mixture and add the oil. Mix
together with the paddle. Change to
the dough hook, and mix on low
speed for 2 minutes. Mix on medium
I
speed for 8 to 10 minutes. If the
dough seems very sticky, add up to 1
cup white flour. Scrape out of the
bowl onto a lightly floured work sur- '-
face, knead a few times and shape
into a ball.
Rinse, dry and lightly oil the
bowl. Place the dough in it, turning
to coat with the oil. Cover tightly
with plastic wrap and a towel and let
rise in a warm place for 2 to 3 hours,
until doubled in bulk.
Punch down the dough and turn
out onto the work surface. Knead a
couple of times, and shape into a
ball.
Return the dough to the bowl,
rounded side up, cover and let rise
for 1 to 1 and 1/2 hours, or until
nearly doubled.
About 30 minutes before baking,
preheat the oven to 400 degrees,
with a rack in the middle. Sprinkle a
baking sheet with cornmeal. Turn
out the dough onto the baking sheet,
reshape it into a ball and let rise
again slightly, about 15 minutes.
Slash across the top with a razor
blade or sharp knife. Bake 45 to 50
minutes, spraying with water a cou-
ple of times during the first 10 min-
utes of baking, until the loaf is dark
brown and responds to tapping with
a hollow sound.
Cool on a rack.