Jewish Corn Bread - May 14, 1980 newspaper article from “The Best of Bon Appetit” Knapp-Viking cookbook.
Rita Leinwand’s Deli Corn Rye Bread
6 Tbsp yellow cornmeal
1/2 cup cold water
1 cup boiling water
2 tsp salt
1 Tbsp butter
1 envelope dry yeast, or 1 cake compressed yeast, crumbled
2 1/2 cups rye flour
1 1/2 cups sifted unbleached all-purpose flour
1 cup cold mashed potatoes
1 Tbsp caraway seeds
Extra Cornmeal
Glaze, recipe follows
Lightly grease large bowl; set aside.
Combine 6 tablespoons cornmeal and the cold water in a 2-quart saucepan over medium-high heat. Add boiling water and cook 2 minutes, stirring constantly. Stir in salt and butter. Allow mixture to cool to lukewarm.
Combine yeast, rye and all-purpose flour, potatoes and 1 tablespoon caraway seeds in
mixing bowl and mix to blend. Add cornmeal mixture and blend thorughly. Turn onto lightly floured board and knead until stiff but still slightly sticky. Place in greased bowl, turning to coat entire surface. Cover with plastic wrap and hot, damp towel and let rise in warm place unitl doubled in volume.
Grease baking sheet and sprinkle lightly with extra cornmeal. Punch dough down, shape into loaf or rounds and place on baking sheet. Cover with plastic wrap and let rise again until doubled in volume.
Preheat oven to 375 degrees. Bake bread 40 minutes. Remove bread from oven, brush lightly with glaze and sprinkle with extra caraway seeds. Return bread to oven for about 5 minutes, or until top is glazed and loaf sounds hollow when tapped. Cool on rack.
Makes 1 loaf or 2 rounds.
Glaze: Combine 1/4 cup water and 1/2 teaspoon cornstarch in small saucepan and
bring to boil over high heat; boil 1 minute.
Source: May 14, 1980 Ocala Star-Banner newspaper - Cecily Brownstone Associated Press Food Editor column. Archived in the Google newspaper archive.