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jew wish

May 1, 2012

For some reason the Jewish “corn bread” is not made in bakeries any more.  Actually it is a sour rye, not made with corn.  My dad has been going on about its disappearance and his desire to locate one.  (Back in the day, my father would come home from work with a half-empty bag of this dense, moist, caraway-laden loaf.  He’d stop at some Jewish bakery in Queens and devour about two pounds of the sour dough bowling ball on his ride back to the burbs.  Luckily the girth of the behemoth insured I would get a slice or two before he finished it off.  I remember loving the fresh chewy crust and the strong taste of caraway.  He still insists it is better toasted the next day.)  Eager to answer my father’s prayers (oy vey), I set out to replicate this dearly departed delicacy.  With a little help from Google, and some perseverance,  I may have made the old man proud…

4 Comments leave one →
  1. BigMomma permalink
    May 1, 2012 11:02 am

    Oy vey, that does look good!

  2. Spicy permalink
    May 1, 2012 3:01 pm

    what a great story. would love to try it.

  3. May 2, 2012 5:54 pm

    Wow I like corn and bread

  4. Dad permalink
    May 9, 2012 6:06 pm

    My father used to eat a slice of fresh corn bread smeared with chicken-fat (schmaltz) and a good dose of salt in the old days before anyone knew about things like cholestoral.Corn bread is the only bread I know that can be eaten as a main course (it;s so delicious).

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