---------- Recipe via Meal-Master (tm) v8.04
  
       Title: MARILYN'S NEW YORK-FLORIDA RYE
  Categories: Breadmaker, Breads
       Yield: 15 servings
  
       1 pk Yeast
       1 c  Rye flour
       3 c  Flour; can use BETTER
            For BREAD FLOUR
       2 tb Buttermilk  powder*
       1 tb Sugar
       1 ts Salt
       1 tb Honey
       1 tb Olive oil; or Butter
       3 tb Caraway seeds
   1 1/2 c  Water
        2 T GLUTON; OPTIONAL
   
   JUST ADD THE INGREDIENTS IN THE ORDER that your bread
   machine manufacture requires.
   
   The original recipe called for BETTER for BREAD FLOUR
   and gluten, neither of which we use.  Lately I have
   been having Papa make it on manual, and then I shape
   and bake in LE CLOCHE. First, while the bread is
   rising, you soak the entire clay baker. Then allow it
   one more rise. Bake in a COLD oven with the
   temperature at 450 degrees for about 1/2 hour. You can
   do a water or egg wash before you bake and once during
   baking. Take the cover of the cooker off, and let
   brown for about 10 minutes more, until you hear a
   HOLLOW sounding THUMP when you tap on the bread with
   your knuckles. 
 
    NOTE: this bread was invented by my 'twin' Marilyn       Frieman in
 ST.PETE. Of course we are NOT really twins,    but we do think alike.
 Besides I am  much older. I was    encouraged to try the clay cooker by
    my friend Linda Caldwell and when 3 women have their
    hand in a recipe, you KNOW it has to be good.
   
    BTW, you can leave the buttermilk powder out if you are making a parve
    recipe.
 
   SOURCE: A Jewish Mother’s Cookbook; Author, Elaine
   Radis; published on disk by ONE COMMAND SOFTWARE, 1995.
  
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