Corn Bread From “Secrets Of A Jewish Baker”
Submitted by bettina on September 17, 2003 at 12:29 pm

DESCRIPTION
Corn Bread, from "Secrets of a Jewish Baker"

SUMMARY
Yield 0 File under Misc. Recipes & Requests

INSTRUCTIONS
This is the full preface to his recipe..." This bread should really have a chapter of its own. It's the best bread I make!. The Corn Bread I write about here originated in Europe. It is made from rye and wheat flours; there is no corn at all. The word corn to many Europeans is an all-encompassing word meaning grain, such as wheat, oats, rye, barley, and maize (their word for corn). Corn as we know it is a native American grain; when we speak of corn bread in the United State we mean bread made from cornmeal, such as corn muffins, corn sticks, corn pone from the South, or johnnycake from New England. Some folks erroneously refer to my Corn Bread as corn rye, and mistakenly bake a bread that has both tye and cornmeal in the recipe. I will stick to the proper European name for this loaf--Corn Bread.

I have a lot of good things to tel about this bread. The recipe is very simple---the same as for many great breads the world over--water, flour, salt, and yeast. The procedure is different from any other bread and directions must be followed carefully. There are few bakeries left that haven't compromised this bread's real flavor, moisture, and texture. Follow the directions and success will be assured. I believe that this is the first time the recipe has been reproduced for the home baker in it's proper version. Don't let the length of the instructions intimidate you. They are simple. Just go along one step at a time. Making this bread takes patience but your satisfaction will be enormous. Enjoy!

I do not recommend using the food processor for this bread. If you have a heavy-duty electric dough-mixing machine, I recommend its use, since Corn Bread is made from a soft, wet dough that can be difficult to handle."

The actual recipe calls for his Rye Sour, and also his cornstarch glaze, I will post those items separately.

1 1/2 cups warm water
1 1/2 packages active dry yeast (scant 1 1/2 tablespoons)
1 1/2 cups Rye Sour (pages 163-165)
1 1/2 cups rye flour
2 cups common flour, or more as needed (page 8, see Note)
1 1/2 tablespoons salt
2 1/2 tablespoons caraway seeds (optional)
Additional common flour, for dusting work top
Cornmeal or cornmeal and rye flour, for dusting baking sheet
Cornstarch solution (page 20), or water, for brushing bread

In a large bowl dissolve the yeast in the warm water. Add the Rye Sour, rye flour, common flour, and salt. Stir with a wooden spoon untl thoroughly incorporated.

Turn out the dough onto a work surface covered with common flour. Use a plastic bowl scraper or dough cutter in one hand to help knead what will be a very soft, wet dough. Knead for 5 minutes by scraping, folding, pulling, and stretching. Pretend that you are pulling taffy. The dough should have some elasticity and resist being stretched. Keep the dough soft. If the dough does not feel lively or elastic, alternately add rye flour, then common flour 1/4 cup at a time, stretching and kneading with each addition. Continue for another 3 minutes. The wetter the dough, the better the bread. The amount of flour will vary depending upon how stiff you made the sour.

Transfer the dough to a clean, wet bowl. Keep a container of cold water nearby. Keeping your hands wet at all times, pat the dough down and cover will a film of water. Cover the bowl with plastic wrap and set aside. Allow the dough to rise until doubled in volume (45 to 60 minutes).

Shaping:

Prepare a baking sheet sprinkled with cornmeal or a cornmeal-rye flour mixture, upon which the bread will be baked. (or use a peel; see page 5.) Wet a clean work surface or board generously with water. When ready, cover the top of the dough with the caraway seeds, if desired. Keeping the hands wet at all times, scoop out the dough (or half of the dough at a time for 2 loaves) and shape into a round by bring the sides of the dough down to the middle and gathering it together until you have a ball of dough. Handle the dough gently so that it does not tear. Place it on the wet work top. Turn and push the sides down and underneath to further round up the bread. Work your hands underneath and gently lift the loaf, then set it down onto the prepared baking sheet. Smooth the dough down with a caressing, circular motion. Press down, flattening out the top; it will spring up in the oven. Sprinkle extra caraway seeds on top if you are using the. Allow the dough to stand no longer than 10 minutes. It can be placed in the oven without any standing time. Do not proof.

Baking:

Place an empty broiler pan on the oven floor and preheat for 5 minutes at 375F. Brush the bread with the cornstarch solution or water. Place the baking sheet holding the bread on the middle shelf of the oven, or on tiles or an oven stone if you have them. Carefully add 6 to 8 ice cubes or 1 cup hot water to the hot broiler pan and shut the door. Protect your hands and face from the burst of steam. Bake for exactly 5 minutes. Steam in the oven is not desirable after that time. In exactly 5 minutes carefully remove the hot broiler pan with the remaining water. Select a space in advance on which to set the hot pan. Observe caution with the hot water. Slide out the bread and, with a skewer or a ice pick, stipple 10 to 12 holes all around the crust; return the bread to the oven. Reduce the heat to 350F and continue baking for 10 minutes, then stipple once more and brush again with the cornstarch solution or water.

When the bread begins to brown, turn the bread around to ensure even baking. Bake until the crust is hard and unyielding to gentle pressure. Timing will vary depending on the amount of moisture in the dough. It may take an hour or longer. The bread is done when tapping on the bottom emits a hollow sound and the top and sides are hard. If you are using tiles or an oven stone, transfer the bread from the baking sheets to the tiles and continue baking for and additional 10 to 15 minutes to make the loaves crustier.

Remove the bread from the oven, brush the top with more cornstarch solution or water, and let cool on a wire rack. The bread will keep well for more than one week in the bread box. It also freezes well.

Yield: 1 large loaf or 2 small loaves.

NOTE: Also called clear or first clear, common flour may be abailable from a local bakery. You can substitute 1 1/2 cups all-purpose flour and 1/3 cup cake or pastry flour, but the bread won't taste as good.

Corn Bread
Dough-Mixing Machine, Flat Beater

Use the same recipe as above.

In the mixing bowl sprinkle the yeast over the warm water and stir to dissolve. Add the Rye Sour, rye flour, common flour, and salt. Mix at the first speed until the dough comes away from the sides of the bowl. Be patient. If the dough does not come away, run at the second speed for a few minutes. Remove and scrape down the beater. Insert the dough hook, and continue mixing at the second speed for 5 minutes. If the dough does not come away from the sides of the bowl, use the third speed for 2 minutes. If it still does not come away, run at the first speed and alternatively add rye flour, then common flour 1/4 cup at a time. This will be a wet, sloppy dough.

Prepare a clean mixing bowl and wet by swishing water around the inside. Transfer the dough to the prepared bowl. Keeping your hands wet at all times, remove the hook, pat down the dough, and cover with a film of water. Cover the bowl with plastic wrap, set aside, and allow the dough to rise until doubled in volumbe (45 to 60 minutes depending upon the humidity and room temperature). Proceed as in Shaping and Baking, above.

Yield: Makes 1 large loaf or 2 small loaves.