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Marilyn's New York-Florida Rye



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Marilyn's New York-Florida Rye

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Posted by ADMIN at 09/26/2007 06:35 | 0 comments

Directions:

JUST ADD THE INGREDIENTS IN THE ORDER that your bread machine manufacture
requires.

The original recipe called for BETTER for BREAD FLOUR and gluten, neither
of which we use. Lately I have been having Papa make it on manual, and
then I shape and bake in LE CLOCHE. First, while the bread is rising, you
soak the entire clay baker. Then allow it one more rise. Bake in a COLD
oven with the temperature at 450 degrees for about 1/2 hour. You can do a
water or egg wash before you bake and once during baking. Take the cover of
the cooker off, and let brown for about 10 minutes more, until you hear a
HOLLOW sounding THUMP when you tap on the bread with your knuckles.

NOTE: this bread was invented by my 'twin' Marilyn Frieman in
ST.PETE. Of course we are NOT really twins, but we do think alike.
Besides I am much older. I was encouraged to try the clay cooker by my
friend Linda Caldwell and when 3 women have their hand in a recipe, you
KNOW it has to be good.

Ingredients:

1 pk Yeast
1 c Rye flour
3 c Flour; can use BETTER
For BREAD FLOUR
2 tb Buttermilk powder*
1 tb Sugar
1 ts Salt
1 tb Honey
1 tb Olive oil; or Butter
3 tb Caraway seeds
1 1/2 c Water
2 tb GLUTON; OPTIONAL

Serves:

15 Servings

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