Issue No. 91: Jewish Rye Bread

Excerpted from the new Zingerman’s Bakehouse Book In order to open Zingerman’s Bakehouse, we had to be able to bake great Jewish Rye Bread for Zingerman’s Delicates­sen, which was our first (and at the beginning our only) customer. It’s not possible to have a superb Reuben sandwich without authentic Jewish rye bread. We wanted our […]

Continue Reading →