Double-baked rye bread was created in the 1950s by Jack Goldberg, the owner of Stage & Co. Deli. Often imitated, this version of rye is like no other: The seedless bread is baked about 80 percent of the way, and then baked again, resulting in a golden, crunchy crust with a soft yet sturdy center. It’s cut thicker than standard bread so it can stand up to being piled high with corned beef and other deli meats. The tradition continues to this day at the West Bloomfield location of Stage, owned by his son Steven.
Special Dishes: Double-Baked Rye Bread
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