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| SLOW RISE BREAD
1 tsp sugar 1/2 tsp yeast (only) 3 cups lukewarm water Stir above till dissolved then add : 1 cup rye flour 3 cups white flour Stir batter for about 5 min in same direction. Cover let stand 1/2 - 2 hours then sprinkle with 1 tbsp salt Mix in (1 cup at a tim e) 4-5 cups white flour , knead till slightly elastic Place in large oiled bowl, turn to coat and cover with plastic wrap. Let rise till double overnight (8-12 hours). The next day, punch down, form one loaf, let rise till almost double 30-45 minutes Preheat oven 400 degrees, slash loaf diagonaly with knife Mist bread with spray bottle, bake 10 minutes, mist again.for a nice crust. Lower heat to 375 bake 25-35 minutes. Rub with a little margarine while still hot. Posted to http://groups.yahoo.com/group/Jewish_Cuisine/ By gabriella_kapsaski@... |