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Jewish Corn Bread (1 Of 2)

Jewish Corn Bread (1 Of 2) is built on Water Warm, Yeast Dry, Sugar, Salt, and Rye Sourdough Starter. Keep it handy for the next time you cook it.

Illustrative photo

Ingredients

• 1 1/2 cup
• 1 pkg
• 1/2 tsp
• 4 tsp
• 3 cup
• 2 cup
• 3 1/2 cup

Method (preview)

1. 1

   1. Combine 1/2 cup of the warm water, the yeast and sugar and let

2. 2

   In the remaining warm water in a mixing bowl. Mix in the sourdough

3. 3

   The all-purpose flour; make a soft dough. 3. Spread 1 1/2 cups flour

4. 4

   On the kneading surface and turn the dough out onto it. Knead, adding

5. 5

   Shape. Do not overknead.. the dough should be only slightly elastic,

6. 6

   Even a bit sticky.

7. 7

   Form the dough into a ball and put in an Ungreased bowl; cover with plastic, and let rise until doubled in Surface and knead it a few strokes to expel air.

8. 8

   Cover with a towel

9. 9

   Closed. Shape the ends of the oval loaves neatly and plce them on two

10. 10

    Cornmeal-dusted baking sheets, seam down. Cover with towels and let

11. 11

    Rise until “three-quarters proofed,” or not fully doubled.