Deli Corn Rye Bread

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From the butterflake bakery in teaneck, nj. a former employee says it's just like theirs.

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Steps

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Lightly grease large bowl.

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Set aside.

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Combine cold water and cornmeal in 2 quart saucepan over medium high heat.

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Add boiling water and cook for two minutes , stirring constantly.

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Stir in shortening and salt.

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Let mixture cool to lukewarm.

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Combine yeast , rye , flour , potatoes and 1 tablespoon caraway seeds in mixing bowl and blend.

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Add cornmeal mixture and blend thoroughly.

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Turn out onto lightly floured surface and knead until stiff but still slightly sticky.

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Place in greased bowl , turning to coat entire surface.

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Cover with plastic wrap and hot damp towel and let rise in warm place until doubled in volume.

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Grease baking sheet and sprinkle lightly with cornmeal.

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Punch dough down , shape into loaf or rounds and place on baking sheet.

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Cover with plastic wrap and let rise in warm place until doubled in volume.

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Preheat oven to 375f.

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Bake bread 40 minutes.

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Combine water and cornstarch in small saucepan and bring to boil , boil 1 minute.

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Remove bread from oven , brush ligh.

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Ingredients

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cold water, bread flour, yellow cornmeal, mashed potatoes, boiling water, caraway seed, shortening, cornmeal, salt, water, dry yeast, cornstarch, rye flour