with onions, perfect for sandwiches or dipped in soups
The Bread Baker's Apprentice Challenge Recipe #31: New York Deli Rye. I don't recall ever eating this type of rye bread; maybe I had although I'm not too sure.
Anyways, for this recipe, I divided the dough (with buttermilk but sans caraway seeds) and added cooked onion in one half and left the other half plain, let them rest on the the kitchen counter for 4 hours before putting them in the refrigerator overnight. The simple preparation and rising the next day took a total of about 5 and ½ hours. Both loaves are very tasty, slightly tangy, sweetish, and chewy. The one with onions make perfect sandwiches and I love it extra crispy dipped into soups, and the plain one is excellent toasted and buttered for breakfast. This recipe is another winner IMHO.
baked in a Pullman loaf pan
Rating:
flavor 5
texture 5
visual appeal 5
ease of preparation 5
performance 5
worth 5
Total: 30
Average: 5
It was not in my schedule to bake this week but when I read last Sunday's Pearls Before Swine comic strip featuring toasted rye bread I decided to make it since it's next in line to be baked anyway.
I love puns including this groaner, it made me roll my eyes and laugh at the same time.^__^
