Food Ladies & Gentlemen PLEASE TAKE YOUR SEATS And an additional 0% OFF Good through Nov. 7th, 1997. Excludes all prior sales. Jimmies Rustics has a selection of barstools unparalleled in Michigan. Reasonably priced and very, very attractive. CASUAL OUTDOOR FURNITURE AT COMPLETELY RELAXED PRICES SPERBER'S CATERING •tir eto-- Oafection/ •tireta-d/Lenzt/ •tiretv-- - CelyziN/ jcc 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 The Perfect Gift... Cleaning Out Our Stock .. . A Subscription To 1 5% Off All The Jewish News 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.