[Sca-cooks] Jewish Corn Bread, was Portuguese cookbook online

[AEllin Olafs dotter]

It's not just the absence of caraway seeds - they also have seedless
rye. I don't know what else is different, but something is.

So let me know if you ever come up, or if we ever go to the same event,
and I'll bring you a loaf! This bakery is very good... *G*  It won't
stand up to mailing, though, I don't think... needs to be really fresh.
I've found it stales quickly.

When my mom was in the Army Air Corps in the (then) barren wilds of the
Texas Panhandle a friend sent her a slice of rye bread. The note said he
knew she wouldn't be able to eat it, but he thought she'd like to know
it still existed.

AEllin/Anne


Avraham haRofeh of Sudentur wrote:

>>Well, that's interesting, and remarkably imaginative. ... Cornbread at
>>my local Jewish bakery has no corn, that I can tell, and definitely no
>>sour cream and absolutely positively no bacon fat. Bakery is Kosher, and
>>the cornbread is Parve. I found out about it when I temped at Yeshiva
>>University, many years ago, and one of the ladies there told me I had to
>>try it - she's right. Good stuff - but a type of rye, not an American
>>Corn Bread.
>>
>>
>
>Correct. A real Jewish "corn bread" or "corn rye" is using the older meaning
>of the word "corn", synonymous with "kernel". I don't know exactly what's in
>it that makes it different from a standard Jewish rye, other than the
>omission of caraway seeds (which I hate anyway)... but a good corn rye is
>one of the best breads in the world, and something I miss terribly. :-)
>
>Avraham
>
>*******************************************************
>Reb Avraham haRofeh of Sudentur
>     (mka Randy Goldberg MD)
>
>
>