*  Exported from  MasterCook  *
                               DELI CORN RYE
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Breads
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      1/2   c            Cold water
    6       tb           Yellow cornmeal
    1       c            Boiling water
    1       tb           Crisco
    2       ts           Salt
    1       tb           Dry yeast+ 1 t. (or 1 cake)
    2 1/2   c            Rye flour
    1 1/2   c            Unbleached flour
    1       c            Cold mashed potatoes
    1       tb           Caraway seeds
                         Cornmeal -- quantity sufficien
      1/4   c            Water
      1/2   ts           Cornstarch
    1       t            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
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