Monday, March 21, 2011

Reubens again...kind of

Rye Bread
The Corned Beef Vessel

  The Reuben Sandwich! Oh, I know I had mentioned previously that Round One of Reuben creation/consumption had all conspired very quickly. So quickly in fact, that no pictures of said sandwich were produced. I made Reubens once again, and once pictures happened. I am a terrible photo documentor. So to make up for it, I instead include a photo (and recipe!) of the deliciously fantastic rye bread I used for the elusive sandwich. Enjoy!

James Beard's Sourdough Rye Bread


Three Days in Advance- 1 package dry yeast
                                      2 c lukewarm water
                                      2 c all-purpose flour

One Day in Advance-     2 c rye flour
                                      1 c lukewarm water


1 package dry yeast
2 1/4 c lukewarm water
2 tsp kosher salt
1 T caraway seeds
1 1/2 tsp poppy seeds
2 T melted butter
3 T sugar
4 c all-purpose flour
butter and cornmeal for loaf pans
1 egg + 1 T water beaten for egg wash

Three Days in Advance- In a bowl, combine yeast and water.
                                     Add flour and blend.
                                     Pour the starter into a container and seal tightly.
                                     Allow starter to sit at room temperature for 2 days.
                                     Then place in the refrigerator for 1 day.

One Day in Advance-    Put 1 cup of the starter in  bowl.
                                     Measure in rye flour and lukewarm water.
                                     Mix together and cover with plastic wrap. Let stand overnight at room temperature.

The Bread:

Dissolve yeast with 1/4 c water.
Stir down dough that has been standing overnight.
Add dissolved yeast, salt, caraway seeds, poppy seeds, melted butter, and sugar.
One cup at a time, add flour, stirring to make a stiff dough.
Turn dough out and knead for 10 to 12 minutes.
Shape dough into a ball and place in a buttered bowl. Turn the dough over to coat it with butter. Cover and let rise until doubled in bulk, about 2 hours.
Meanwhile, butter 2 loaf pans and generously sprinkle with cornmeal.
Punch down dough and divide in half.
Shape dough into loaves and place into loaf pans. Cover and let rise for 1 hour.
Preheat the oven to 375°. Brush loaves with egg wash and bake for 30 minutes, or until bread is golden and sounds hollow when the bottom is tapped. (= Delicious).

Notes & Tips: 
  • I personally could have stood to cut the amount of caraway seeds in half or more. Some people love them, I'm not really one of those people so much.
  • I omitted the poppy seeds. Simply because I was too lazy to buy poppy seeds.
  • I cut most rising times in half by boiling a small saucepan of water, setting pan in oven, covering dough with dishtowel, and placing dough into oven above saucepan.
  • What do you do with the rest of the starter? How do you feed a "mother"? Please enlighten me bakers.

 I will get right on that Reuben sandwich photo thing. Let me just corn some more beef first...

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