Our monthly fundraising cooking/baking classes to benefit the local privately owned Dog Refuge (Refugio del Mejor Amigo) have also been a huge success. Guests have learned how to make Potato Leek Soup, Onion Mushroom Foccacia, Sausage Lentil Soup, Bean Dip, Chex Mix, Rye Bread, Tiramisu, Cinnamon spice Nuts, Reese's Peanut Butter Cups, & Christmas Tree Bread.
Here's pictures of some of the volunteers at the Dog Refuge getting the pooches ready for their pictures:
Here's my recipe for Rye Bread, just like New York Style Deli Rye:
Deli Rye Caraway seed bread
Makes one 1 3/4-pound round loaf
Sponge
3/4 cup (4
ounces, 117 grams) bread flour
3/4 cup (3.3
ounces, 95 grams) rye flour
1/2 teaspoon
(1.6 grams) instant yeast
1 1/2
tablespoons (0.6 ounces, 18.7 grams) sugar
1/2
tablespoon (4.6 grams) malt powder (or barley malt syrup or honey (10.5 grams),
or sugar (6.2 grams))
1 1/2 cups
(12.5 ounces, 354 grams) water, at room temperature
Flour
Mixture
2 1/4 cups
(12.5 ounces, 351 grams) bread flour
1/2 plus 1/8
teaspoon (2 grams) instant yeast
2
tablespoons (0.5 ounces, 14 grams) caraway seeds (you can grind these if you
want to avoid the crunch)
1/2
tablespoon (0.3 ounces, 10.5 grams) coarse salt
Dough
and Baking
1/2
tablespoon (0.25 ounces, 6.7 grams) vegetable oil
about 2
teaspoons (about 0.5 ounces, 16 grams) cornmeal for sprinkling
--Make the sponge: Combine sponge ingredients in a large or
mixer bowl and whisk until very smooth, to intentionally incorporate air — this
will yield a thick batter. Set it aside.
--Make the flour mixture and cover the sponge: In a separate
large bowl, whisk together the flour mixture and gently scoop it over the
sponge to cover it completely. Cover the bowl tightly with plastic wrap and
allow it to ferment for 1 to 4 hours at room temperature. (The sponge will
bubble through the flour mixture in places.)
--Mix the dough [Either with a mixer] Add the oil and mix
with the dough hook on low speed for about 1 minute, until the flour is
moistened enough to form a rough dough. then raise the speed to medium and mix
it for 10 minutes. The dough should be very smooth and elastic, and it should
jump back when pressed with a fingertip; if it is sticky, turn it out on a
counter and knead in a little extra flour.
--Let the dough rise: Place the dough in a large container
or bowl, lightly oiled. Oil the top of the dough as well. Allow the dough to
rise until doubled, 1 1/2 to 2 hours. Flip the bowl over and let the dough fall
out on to a lightly floured counter, press it down gently, fold or form it back
into a square-ish ball and allow it to rise a second time, back in the
(re-oiled) bowl covered with plastic wrap for about 45 minutes.
--Shape it and wait out the final rise: Turn the dough out
onto a lightly floured counter and gently press it down again. Round it into a ball
and set it on a cornmeal sprinkled baking sheet. Cover it with oiled plastic
wrap and let it rise until almost doubled, about 1 hour to 1 hour 15 minutes.
[Skim ahead to preheating your oven, which you should do soon.] When it is
gently press with a fingertip, the depression will very slowly fill in.
--Preheat the oven: Preheat the oven to 450°F as early as
you can tolerate. (Beranbaum suggests an hour, I do 30 minutes but I know
others don’t like to feel like they’re wasting heat. But, you want your oven
blazing hot to get the best crust.) On a shelf at the lowest level, place a
baking sheet or bread stone. [If you want to get fancy and bread-oven like:
Place a cast-iron skillet or sheet pan on the floor of the oven to preheat.]
--Slash and bake the bread: With a sharp knife or
singled-edged razor blade, make 1/4- to 1/2-inch-deep slashes in the top of the
dough. Mist the dough with water and quickly but gently set the baking sheet on
the hot stone or hot baking sheet. [If you’ve decided to get fancy and bread
oven-like: Toss 1/2 cup of ice cubes into the pan beneath and immediately shut
the door.] Bake for 15 minutes, lower the temperature to 400°F and continue
baking for 30 to 40 minutes or until the bread is golden brown and a skewer
inserted into the middle comes out clean (or a thermometer inserted into the
center reads 190°F; I prefer this method because you’ve done much too much work
to possibly end up with an under- or over-baked loaf of bread).
--Cool the bread on a wire rack.