Recipe - Deli Corn Rye

One half cup Cold water
6 tablespoon Yellow cornmeal
1 cup Boiling water
1 tablespoon Crisco
2 teaspoon Salt
1 tablespoon Dry yeast+ 1 t. (or 1 cake)
2 One half cup Rye flour
1 One half cup Unbleached flour
1 cup Cold mashed potatoes
1 tablespoon Caraway seeds
Cornmeal; quantity sufficien
One fourth cup Water
One half teaspoon Cornstarch
1 teaspoon Caraway seeds

1. Lightly grease large bowl; set aside. 2. Combine cold water and cornmeal
in 2 quart saucepan over medium high heat. Add boiling water and cook 2
minutes, stirring constantly. Stir in Crisco and salt. Let mixture cool to
lukewarm. 3. Combine yeast, rye, flour, potatoes and 1 T Caraway seeds in
mixing bowl and blend. Add cornmeal mixture and blend thoroughly. Turn out
onto lightly floured surface 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 until doubled in
volume. 4. Grease baking sheet and sprinkle lightly with cornmeal. Punch
dough down, shape into loaf or rounds and place on baking sheet. Cover with
plastic wrap and let rise in warm place until doubled in volume. 5. Preheat
oven to 375 degrees. Bake bread 40 minutes. Combine water and cornstarch in
small saucepan and bring to boil;boil 1 minute. 6. Remove bread from oven,
brush lightly with glaze and sprinkle with remaining caraway seeds. Return
bread to oven for about 5 minutes, or until top is glazed and loaf sounds
hollow when tapped. Cool on rack. This recipe was billed as tasting like
the bread used at deli for corned beef sandwiches. Judy Lausch DGSV43A

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini