Jewish "Corn" Bread (1 of 2)
| Yield: | 2 Servings |
| Categories: | Jewish, Sourdough, Breads |
| 1 1/2 | c | Water,warm (110 degree) |
| 1 | pk | Yeast, dry |
| 1/2 | ts | Sugar |
| 4 | ts | Salt |
| 3 | c | Rye sourdough starter |
| Measured after stirring down | ||
| At room temperature. | ||
| 2 | c | Flour, gluten |
| 3 1/2 | c | Flour, all-purpose or as |
| Needed. | ||
| Cornmeal (for sprinkling | ||
| The baking sheets) | ||
| GLAZE: | ||
| 1 | Egg white beaten with 2 tbs | |
| Water. | ||
| OPTIONAL TOPPING: | ||
| 2 | ts | Chernushka (black caraway) |
| Seeds. |
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