How to make Jewish
Jewish Onion Rye Bread (milkekh)
from the first New York Times Cookbook)
- 2 cups milk
- 1/4 cup sugar
- 4 teaspoons salt
- 1/4 cup oil
- 1 package yeast
- 1 cup lukewarm water
- 6 cups white flour
- 2 1/2 cups rye flour (use more
rye and less white for a darker rye)
- 3 Tablespoons caraway seeds
- 1 cup chopped onion
- Scald milk, add the sugar, salt and oil.
- Stir until sugar dissolves, then let cool to lukewarm.
- Dissolve the yeast in the lukewarm water.
- Stir in the cooled milk mixture.
- Add white flour and mix well.
- Stir in caraway, onion and 2 cups of rye flour.
- Turn out onto rye floured board and knead until smooth, adding additional
rye flour until dough is stiff.
- Grease a steep sided bowl.
- Shape dough into ball,
and place in bowl, then turn upside down so that oiled, smooth side
is on top.
- Cover with a towel and
allow to double for 1 to 2 hours.
- Punch down dough, cover it and allow it to double again.
- Grease 3 loaf pans and sprinkle with cornmeal.
- Punch down dough again, then divide it into three.
- Let dough rest 10-15 minutes
- Shape into three loaves, place in pans, and spinkle with kosher salt.
- Cover and allow to double again, about 1 hour
- Preheat oven to 500 degrees
for 1 hour.
- Throw 1/3 cup of water
onto walls of oven before putting loaf in. (Omit for a less crusty bread).
- Bake 45 minutes at 450, throwing water on the oven walls three times
more in the first five minutes,
- Bake one hour at 350, until it sounds hollow when tapped.
- Remove and allow to cool on rack.
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