JEWISH "CORN" BREAD (2 OF 2)

      Title: JEWISH "CORN" BREAD (2 OF 2)
  Categories: Jewish, Breads, Sourdough
       Yield: 2 Servings
  
  
   7.  While the loaves are rising, set a large roasting pan containing 2
   inches of boiling water on the oven floor (or the lowest shelf of an
   electric oven) and preheat the oven to 400 degrees. 8. Brush the
   loaves with egg-white glaze, being careful not to let the glaze drip
   onto the pan, as it sticks and burns.  With a single-edged razor
   blade or a small, sharp knife, cut three diagonal slashes, holding
   the blade almost parallel to the surface, about 1/4 inch deep on each
   loaf. Sprinkle the loaves with "black caraway" or caraway seeds, if
   you like. 9. Bake for 30 minutes on the middle and upper shelves of
   the oven, then brush again with glaze, exchange shelf positions, and
   remove the water pan. Bake for 20 to 30 minutes longer, or until
   there is a hollow sound when you rap the bottom of the loaf. 10. Cool
   the bread on racks.
   
   There is no historical or etymological theory for the term, "corn" in
   this bread.
    Ah-Choo in Md. 11/17 06:29 pm
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