[RBS] Fw: The Rye Bread of your youth
yamin and justine cohen
justine at neto.net.il
Thu Aug 5 07:01:36 IDT 2010
----- Original Message -----
From: Sheryl Saidel
To: justine at neto.net.il
Sent: Wednesday, August 04, 2010 11:04 PM
Subject: The Rye Bread of your youth
We deliver to Ramat Bet Shemesh on a Friday. Orders may be picked up from Nachal Nachshon 6/18 between 13:30-15:00 at the Cohen Family. 02-9920559.
---------------------------------------------------------------------------------------------------------------------------
How many of you Anglos out there yearn for that rye bread of your
youth, the kind you used to be able to get in the "old country"?
As a South African I fondly remember, as a special treat, my parents
taking me and my brothers to Wachenheimers (a local deli) for hot beef
on rye. Mmmmmmmm :)
Being in Eretz Hakodesh certainly has its advantages, but to be sure
it also has its sacrifices (remember Sundays anyone?) and one of the
big ones for me was definitely not being able to find a decent rye
bread anywhere in this country.
One of the first things we did in our bakery was perfect the rye bread
of my youth. We call it New York Rye, because interestingly enough,
the same style rye eaten by the South African Lithuanian Jewry was
also eaten over the sea by the Polish, Lithuanian and Russian
immigrants that fled to the US and England from Europe.
What makes our New York Rye the "real thing"? Firstly it has the
correct ratio of rye, white and whole wheat flours. The formula was
obtained from a reliable source and is THE correct formula for what we
all know as rye bread. Secondly, it uses wild sourdough yeast to
ferment the dough. This is what gives the added dimension of flavour
that is missing in all the regular Israeli ryes. Finally it has
exactly the right ratio of caraway seeds - this ratio is also a
closely guarded secret.
Anyone can mix at home a dough with rye, white, whole wheat flour,
caraway seeds and perhaps even sourdough, but unless you have the
correct ratios and the exact formula - it simply will not be the real
thing. Trial and error just doesn't work for this bread.
Our New York Rye has already passed the taste-test by hundreds of the
fussiest New Yorkers, Jo'burgers and Manchurians (amongst others), so
you know you are getting the REAL thing.
Order one today! and try for yourselves at www.saidels.com
We also make a similarly authentic Russian Rye, called Borodinsky (ask
your Russian neighbours what that is). It is commonly known as Black
Russian Rye and has an intoxicating aroma of coriander seeds. Our
research took us all the way to a Moscovite bakery to obtain the
correct formula for that one.
All our breads, challahs, bagels, bialys, pies and confectionery have
the same amount of research invested, attention to detail and
perfectionism as the New York and Black Russian Ryes. This is apparent
in the home-made, authentic quality of all our products. Our bagels
are boiled then baked, our Bialys are just as good (if not better than
Kossars), our Apple Pie is the real thing, just like grandma used to
make and our challahs are a fitting complement to the mizbe'ach that
is your Shabbat table.
If you haven't yet tried our products, give us a try - you don't know
what you have been missing until now!
Our bakery is Kasher lemehadrin under the Karnei Shomron Rabbinate and
all ingredients used are badatz.
Look out for our feature article in this month's Telfed magazine with
an in depth review of our bakery and an interview with chief baker Les
Saidel.
You may also read more details about our unique bakery and
process on our website www.saidels.com
Shabbat Shalom
Les and Sheryl Saidel
Saidels Bakery - "baked with love"
Tel: 09-7941222
www.saidels.com
-------------- next part --------------
An HTML attachment was scrubbed...
URL: <http://mailman.cs.huji.ac.il/pipermail/rbs/attachments/20100805/0131abc8/attachment-0001.html>
More information about the Rbs
mailing list