By GOURMETKOSHERCOOKING.COMRye Bread311(photo credit: gourmetkoshercooking.com)
My husband is in Eretz Yisrael now so I know the temperatures. This is an easy dinner; if you buy the rye bread instead of making it, you won’t heat up your kitchen. Just pick up some cold cuts and some pickles and you’re all set.Rye Bread1 tablespoon yeast1 tablespoon sugar1-3/4 cups warm water1 tablespoon salt3 tablespoons oil1 cup rye flour4 cups bread flour1-1/2 teaspoons caraway seeds, if desiredProof yeast and sugar in water until foamy – about 10 minutes. Whisk in salt and oil. Stir in rye flour, then bread flour and caraway seeds if using. Knead until dough is smooth and elastic. Add more flour if necessary. Oil the bowl and roll dough in it. Cover with damp towel and let rise for 2 hours. Punch down and form 2 loaves. Place in greased loaf pans, cover and let rise for an additional hour. Preheat oven to 350 degrees. Bake for about 40 minutes until browned and hollow sounding when tapped.Classic Cole SlawIngredients:2 bags ready pack cole slaw mix2/3 cup mayonnaise¼ cup white vinegar¼ sugar1 teaspoon salt¼ teaspoon pepperDirectionsMix all dressing ingredients together and pour over coleslaw. Refrigerate (about 1 hour) to let flavors absorb.Potato Salad2-1/2 pounds potatoes1 onion, chopped
1 stalk celery, chopped2 carrots, chopped2 hard-boiled eggs, choppedDressing:½ cup sugar½ cup water¼ cup vinegar2 tablespoons cider vinegar½ teaspoon kosher salt½ teaspoon pepper¼ teaspoon dry mustard2 large eggs, lightly beatenPlace potatoes in a large saucepan; cover with water. Bring to a boil. Reduce heat; simmer 20 to 30 minutes. Cool; peel and chop. Mix with onion, celery, carrots and chopped eggs.Whisk together remaining ingredients. Cook over medium heat, stirring constantly, until thickened. Pour over potato salad and gently toss. Keep refrigerated but serve at room temperature.For more great recipes, go towww.gourmetkoshercooking.com
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