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Recipe Name: Deli Corn Rye Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Breads Comments:
Preparation Time:
Number of Servings: 1

1/2 Cup(s) Cold water
6 Tablespoon(s) Yellow cornmeal
1 Cup(s) Boiling water
1 Tablespoon(s) Crisco
2 Teaspoon(s) Salt
1 Tablespoon(s) Dry yeast+ 1 t., or 1 cake
2 1/2 Cup(s) Rye flour
1 1/2 Cup(s) Unbleached flour
1 Cup(s) Cold Mashed Potatoes
1 Tablespoon(s) Caraway Seeds
Cornmeal, quantity sufficien
1/4 Cup(s) Water
1/2 Teaspoon(s) Cornstarch
Lightly grease large bowl; set aside. 2. Combine cold water andcornmeal
in 2 quart saucepan over medium high heat. Add boiling waterand cook 2
minutes, stirring constantly. Stir in Crisco and salt. Letmixture cool
to lukewarm. 3. Combine yeast, rye, flour, potatoes and 1 TCaraway
seeds in mixing bowl and blend. Add cornmeal mixture and
blendthoroughly. Turn out onto lightly floured surface and knead until
stiffbut still slightly sticky. Place in greased bowl, turning to coat
entiresurface. Cover with plastic wrap and hot damp towel and let rise
in warmplace until doubled in volume. 4. Grease baking sheet and
sprinklelightly with cornmeal. Punch dough down, shape into loaf or
rounds andplace on baking sheet. Cover with plastic wrap and let rise
in warmplace until doubled in volume. 5. Preheat oven to 375 degrees.
Bakebread 40 minutes. Combine water and cornstarch in small saucepan
andbring to boil;boil 1 minute. 6. Remove bread from oven, brush
lightlywith glaze and sprinkle with remaining caraway seeds. Return
bread tooven for about 5 minutes, or until top is glazed and loaf
sounds hollowwhen tapped. Cool on rack. This recipe was billed as
tasting like thebread used at deli for corned beef sandwiches. Judy
Lausch DGSV43AFrom Gemini's MASSIVE MealMaster collection at

Nutrition (calculated from recipe ingredients)
Calories: 882
Calories From Fat: 40
Total Fat: 4.8g
Cholesterol: 0mg
Sodium: 4681.2mg
Potassium: 454.7mg
Carbohydrates: 183.9g
Fiber: 11.8g
Sugar: <1g
Protein: 24.8g

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