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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
Yields
2 Servings
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