Jewish "Corn" Bread (1 Of 2)

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Title: JEWISH "CORN" BREAD (1 OF 2)
Categories: Jewish, Breads, Sourdough
Yield: 2 Servings

1.50 c Water,warm (110 degree)
1.00 pk Yeast, dry
0.50 ts Sugar
4.00 ts Salt
3.00 c Rye sourdough starter
Measured after stirring down
At room temperature.
2.00 c Flour, gluten
3.50 c Flour, all-purpose or as
Needed.
Cornmeal (for sprinkling
The baking sheets)
GLAZE:
1.00 Egg white beaten with 2 tbs
Water.
OPTIONAL TOPPING:
2.00 ts Chernushka (black caraway)
Seeds.

You can buy chernushka "black caraway" in some health food stores or
from mail-order. They are nothing like the familiar caraway seeds.
This bread is a New York specialty, usually made in bakeries.

1. Combine 1/2 cup of the warm water, the yeast and sugar and let
stand until doubled in bulk, about 10 minutes. 2. Dissolve the salt
in the remaining warm water in a mixing bowl. Mix in the sourdough
starter, then the yeast mixture, then the gluten flour and 2 cups of
the all-purpose flour; make a soft dough. 3. Spread 1 1/2 cups flour
on the kneading surface and turn the dough out onto it. Knead, adding
more flour if necessary to make a soft dough that will hold its
shape. Do not overknead.. the dough should be only slightly elastic,
even a bit sticky. 4. Form the dough into a ball and put in an
ungreased bowl; cover with plastic, and let rise until doubled in
bulk, about 1 1/2 hours. 5. Turn the dough out onto a lightly flour
surface and knead it a few strokes to expel air. Cover with a towel
and let rest for 15 minutes. 6. Divide the dough in half. Form each
half into a loaf by flattening in to an inch-thick oval about 12
inches long, then rolling it up from one long side. Pinch the seam
closed. Shape the ends of the oval loaves neatly and plce them on two
cornmeal-dusted baking sheets, seam down. Cover with towels and let
rise until "three-quarters proofed," or not fully doubled.

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