Mayfair-Lennox: Black Bread C. Gordon Heiss, the son of Charles Heiss, took over the Mayfair-Lennox organization after his father died in 1956. His secretary took a shine to an architect in the office next door and gave him all the recipes that were being used at the hotels at the time. The architect gave them to Pat & Jack Brangle, the owners of Llewelyn's Pub from 1975 to 1997, and the Brangles gave them to Ann & Joe Pollack. This recipe is reprinted in memory of Ann & Joe.
Black Bread Source: The Chet's Notebook at The Mayfair-Lennox Hotel Kitchens Yield: 2 loaves Ingredients
Preparation To make a sponge, soften in a bowl 1 envelope or cake of yeast in 1/2 cup lukewarm water. Stir well, add alternately 1 more cup lukewarm water and 2 cups unsifted rye flour, and beat until smooth. Cover with a clean dry cloth and let the sponge rise in a warm place for about 1 1/2 hours, or until light and bubbly. Dissolve 1 tablespoon each molasses and cooking oil in 1/2 cup lukewarm water and blend well. Add to the sponge all at once along with 2 cups unsifted rye flour. Mix thoroughly and turn the dough onto a lightly floured board. Knead it for about 5 minutes with closed fists, adding about 2 cups sifted all-purpose flour, resifted with 1 scant teaspoon salt, 1/2 cup at a time. Place the dough in a lightly buttered bowl to rise for about 1 hour, or until double in bulk. Knead again with quick strokes of the fists to prevent the dough from sticking. If it does, however, sprinkle a little more flour on the board. Divide the dough in half and knead each part until smooth. Shape into 2 loaves and let rise until double in bulk. Bake for 1 hour in a moderate oven. Brush with egg wash to form a glaze after removing from oven. Copyright © 2022 LostDishes.com |
