• Prep Time:
  • Cooking Time:
  • Serves: 2 Servings

Jewish "Corn" Bread (2 of 2)

  • Recipe Submitted by on

Category: Breads

 Ingredients List

  • 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
  • From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini


Recipe via Meal-Master (tm) v8.05

Title: Jewish Apple Cake
Categories: None
Yield: 1 Servings

3/4 c Sugar
1 ts Cinnamon
4 c Flour
2 c Sugar
1 ts Salt
4 ts Baking powder
1 c Orange juice
4 Eggs
1 c Cooking oil
6 Apples, peeled, cored and

Mix three-fourths cup sugar and cinnamon; set aside until needed.

Combine flour, two cups sugar, salt and baking powder and sift into mixing
bowl. Make well in center. Add orange juice, eggs and oil. Beat well.

Pour half the batter into well greased tube (bunt) pan. Spread half the
apple slices over it and sprinkle with half the sugar-cinnamon m ixture.
Cover with the rest of batter, top with remaining apples and sprinkle with
remaining sugar- cinnamon mixture. Bake in a 350 over about 1 1/2 hours,
until cake is done.

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