Watch Langer’s Deli Owner Norm Langer Prepare Their Legendary Corned Beef & Pastrami Sandwiches
Watch Norm Langer, the owner of Los Angeles’ iconic Langer’s Deli, prepare their legendary corned beef & pastrami sandwiches on Goldbelly TV! Langer’s was founded by Norm’s father, Al, in 1963, and today it’s renowned as one of the very best Jewish delis in America and has won two James Beard Awards. Combined with their cornmeal-crusted, double-baked rye bread, this housemade pastrami and corned beef sandwich kit is any sandwich lover’s dream. Shop now to have it delivered to your door!
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The Best Pumpernickel Rye Bread-So Delicious!!
This pumpernickel rye bread recipe is different from “traditional Pumpernickel Bread”, which takes a long time to bake and uses 100 % rye flour. This is my take on pumpernickel rye bread with two types of flours- light Rye and bread flours with so many flavors of cocoa, molasses, coffee, and caraway seeds, and lighter texture.
This recipe needs a stand-mixer or hand kneading. If you want to know the no-knead version of this bread recipe, let me know! I will be happy to share with you. I look forward to hearing from you all about how yours turns out. If you like my video, please subscribe and give me a thumbs up.
Thank you very much for watching. Happy Baking and Cooking!
Blog Recipe
Ingredients
· 4 tablespoons salted butter, soften, plus more for brushing
· 1/2 teaspoon sugar
· 1 envelope (2 1/4 teaspoons) instant yeast
· 1 3/4 cup warm water
· 1 teaspoon instant espresso powder
· 2-3 tablespoons unsweetened cocoa powder
· 2 tablespoons molasses
· 1 1/2 (200 grams) cups rye flour
· 3 cups( 400 grams) bread flour, plus more for dusting
· 2 tablespoons whole caraway seeds, lightly crushed
· 1 tablespoon coarse salt
Instructions
· Grease a large bowl with butter and set aside.
· Prepare wet ingredients by combining 1 3/4 cup warm water with Instant espresso powder, unsweetened cocoa powder, and molasses. Stir well until well-combined.
· Prepare dry ingredients. In the bowl of a stand mixer fitted with a dough hook attachment, combine both flours, caraway, salt, sugar, and instant yeast. Make sure the yeast would not touch salt directly. Mix all dry ingredients until well-combined.
· Add the wet dry ingredients to the bowel with dry ingredients. Mix by a spoon or spatula.
· Turn the mixer on medium to medium low( 2-4 setting of your stand mixer) and mix until dough comes together in a smooth, springy ball around the hook, 10 to 12 minutes.
· Add softened butter, 1 tablespoon at a time, until incorporated, about 4 minutes. Turn out onto a well-floured surface and knead a few times to form into a ball.
· Transfer to a buttered bowl and cover it with the lid. Let sit at room temperature until doubled in size, about 1 hour to 1 1/2 hours.
· When dough has doubled, turn out onto a well floured work surface. Gently pat the dough out. Fold the dough - left, right, bottom, and top ( check the video to see how I fold). Form into a ball and return to a buttered bowl with the lid closed. Let sit at room temperature until doubled in size again, about 30 minutes.
· Remove from the bowl, work into a ball shape. Place a clean towel in a medium bowl and generously dust with flour. Place the dough, seam-side up, in a bowl. Loosely fold floured towel ends over dough to cover. Let sit at room temperature until doubled, 30 minutes. Preheat the oven to 450 degrees and place a Dutch oven pot in the oven with the lid to preheat.
· When dough is ready, carefully remove the lid, pull back corners of the towel, and flip the towel upside down to transfer bread to the heated pot, seam-side down.
· Score the dough on the top with a sharp knife and using an oven mitt, cover with lid.
· Return the pot to the oven and bake for 20 minutes with the lid on.
· Remove the lid and continue to bake for 20 to 30 minutes more.
· Take the baked bread out of the oven and leave it on a cooling rack. Let cool completely before cutting.
#ryebread #artisanbread #easybread
The Art of the Jewish Deli Sandwich
Chef Bill shares the family secrets to a flawless deli-style corned beef on Rye ????
How to Make Deli Style Jewish Rye Bread...It's Easy and Tasty
Jewish Deli Rye bread is easy to make. Start the night before. In a mixing bowl combine 1/2 teaspoon of yeast with one cup of warm water and a spoon if sugar. When foamy or bubbly, add one cup of rye flour, one cup of bread flour, a quarter cup of canola oil, a quarter cup of dill pickle juice, a teaspoon of salt, 2. tablespoons of caraway seeds,, and quarter teaspoon of onion powder. Mix together and let stand, covered, overnight.
#homemadebread #rosieokelly
Next day, add one and one half cups of bread flour and knead thoroughly. Let rise twice. Form into a round loaf and sprinkle with caraway seeds.Bake at 400 degrees for 50 minutes to an hour. If you wish, brush after a half hour with egg wash and bake another 15 minutes for a nice finish. You will have to resprinkle top with caraway seeds.
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I love having a variety channel on YouTube, a channel that covers moonshining, metal detecting, vintage radio repairs, cheap travel, van life, urban livestreaming, renovation projects and hanging out with friends.
ME & MY TRAVEL VAN, LITTLE RASCAL
I am a transgender gal living in Northern California, and I have developed a passion for travel, especially cheap travel. Living in a small van allows me to travel very economically. I save quite a bit of money not having to stay in hotels. In addition, my van gets great gas mileage so California's high gas prices are not too much of a concern. I do my travels in a 2016 Ram Promaster City Van, Little Rascal, a vehicle I am gradually fitting out for comfortable travels and boondocking.
MY RV BACKGROUND: WHAT I OWNED
This is my third travel recreational vehicle. I previously owned a 1974 GMC motorhome, a 1988 Coachman class B camper van, and my current van, a 2017 Ram Promaster City. I named it Little Rascal because It is small, like me.I purchased it used, in mid 2017, with 20,000 miles on it to support my travels and adventures on YouTube. I did some initial remodeling in September 2017, then used it for short, overnight, travels. With my friend, in the late winter of 2017, we traveled over 7,600 miles back and forth across the US in the van. In the summer of 2019 I traveled to the Upper Midwest, Canada, and Mexico, gaining additional experience and learning more about van life and living as a nomad. I deemed the van not comfortable enough for boondocking, though, and used cheap hotels.As time went by I picked up many tips from RV guru Bob Wells and his YouTube channel, CheapRvliving, on how to live simply and comfortably in small spaces. I recommend his YouTube channel if you think the van and nomad life is appealing.
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How to make EASY no-nonsense RYE BREAD | Detailed Recipe
Rye bread may sound like a daunting project. I will show you just how easy it can be. It is truly one of the simplest breads to make of all. The treacle in the dough gives it a dark colour and a deep rich sweetness. Toasted seeds popping between your teeth as you eat it. This bread will stay fresh for a long time so you can easily let it sit for a while.
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???? To learn more about bread making click here ⤵️
Principles of Baking
The Steps of Baking
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RYE BREAD RECIPE: New York Deli Style Rye
Mama's Rye Bread is made from all natural, and organic ingredients. It has a crisp crust and a chewy crumb, with caraway seeds, just like a New York Deli!
This is the perfect loaf for a Reuben sandwich, a ham & Swiss or even a nice grilled cheese sandwich. I also use this loaf for my spinach dip! I make it into a round, then I hollow it out and fill it with the dip. All the soft, chewy center pieces get diced up for dipping ;)
VIEW RECIPE HERE:
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