Jewish "Corn" Bread (2 of 2)

Prep Time:
Cooking Time:
Serves: 2 Servings

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Jewish "Corn" Bread (2 of 2)

Recipe Submitted by ADMIN on 09/26/2007

Rating: 0.00 0 votes
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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

Directions

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
-sliced

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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Jewish "Corn" Bread (2 of 2)

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