Deli Style Rye Food

DELI-STYLE RYE - NO KNEADING KNEADED!

Steps:

• MIXING AND STORING THE DOUGH: Mix the yeast, salt and caraway seeds with the water in a 5-quart bowl or lidded (not airtight) food container.
• Mix in the remaining dry ingredients without kneading, using a spoon, or, if you have access, a 14-cup capacity food processor (with dough attachment) or a heavy-duty stand mixer (with dough hook). If you're not using a machine, you may need to use wet hands to incorporate the last bit of flour.
• Cover (not airtight), and allow to rest at room temperature until the dough rises and collapses (or flattens on top) approximately 2 hours.
• The dough can be used immediately after the initial rise, though it is easier to handle with cold. Refrigerate in a lidded (again, not airtight) container and use over the next 14 days.
• ON BAKING DAY, dust the surface of the refrigerated dough with flour and cut off a 1-pound (grapefruit-sized) piece. Dust the piece with more flour and quickly shape it into a ball by stretching the surface of the dough around to the bottom on all four sides, rotating the ball a quarter-turn as you go. This should take no longer than 30 seconds max. You want to handle the dough as little as possible during this step. elongate the ball into an oval-shaped loaf. Allow to rest and rise on a cornmeal-covered pizza peel for 40 minutes.
• TWENTY MINUTES BEFORE BAKING TIME: preheat the oven to 450F, with a baking stone placed on the middle rack. Place an empty broiler tray on any other shelf that won't interfere with the rising bread.
• MAKING THE CORN WASH: Using a fork, blend 1/2 teaspoon cornstarch with a small amount of water to form a paste. Add 1/2 cup water and whisk with the fork. Microwave or boil until mixture appears glassy, about 30 to 60 seconds on high. It will keep in the refrigerator for 2 weeks.
• Using a pastry brush, paint the top crust with cornstarch wash and then sprinkle with additional caraway seeds. Slash with deep parallel cuts across the loaf using a serrated bread knife.
• Slide the loaf directly onto the hot stone. Pour 1 cup of hot tap water (do not boil) into the broiler tray and quickly close the oven door. Bake for about 30 minutes or until deeply browned and firm. Smaller or larger loaves will require adjustments in backing time.
• Allow to cool before slicing or eating, but when you do -- O'M'GAWD!

SOURDOUGH DELI RYE

Steps:

• Mix the sponge ingredients, cover and set at room temp until doubled in volume.
• Mix the dough ingredients into the sponge and, rest for 20 minutes. Dough will be very sticky. Rye doughs resemble wet cement. The rest will help a good deal with the stickiness.
• Knead by machine (recommended) or by hand for 8 minutes. Tip dough onto counter and stretch and fold the dough letter-style.
• Place dough in a straight-sided oiled container. Cover and ferment till double (1-1.5 hour or so at warm (80 F) temperature). Be sure it doubles in volume.
• Divide and shape into 2 loaves and place in bowls or bannetons or in a couche for support. Cover with oiled plastic and refrigerate immediately.
• Overnight, the loaves should rise about 50% in volume. Place on counter while preheating the oven with a water pan to 400°F.
• Glaze with an egg and 1 tsp water, slash the loaves, and bake at 375°F with steam for 12 minutes then remove steam pan and rotate loaves. For glossier finish, add more glaze. Bake for 30 more minutes until 200F internally. Cool on a rack.

HAM ON RYE DELI-STYLE SANDWICH

Steps:

• Toast the slices of Jewish Rye bread, then spread the Kraft REAL MAYO on one or both slices. Add your meat(s), cheese, lettuce, tomato. Then if you like, add a green olive to the top or have a dill pickle spear to compliment this sandwich. Enjoy!
• *Of course you can add or delete any items to suit your own taste!
• **When I am out of rye bread, I use HomePride wheat bread. Also, my husband and I have found the best deli style smoked ham at Wal-Mart Supercenters. It is from Land O' Frost and is called DAGWOOD smoked ham. Absolutely the best in our opinion!

DELI CORN RYE BREAD

Steps:

• Lightly grease large bowl; set aside.
• Combine cold water and cornmeal in 2 quart saucepan over medium high heat.
• Add boiling water and cook for two minutes, stirring constantly.
• Stir in shortening and salt.
• Let mixture cool to lukewarm.
• Combine yeast, rye, flour, potatoes and 1 tablespoon 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.
• 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.
• Preheat oven to 375°F.
• Bake bread 40 minutes.
• Combine water and cornstarch in small saucepan and bring to boil, boil 1 minute.
• 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.