Marble rye pt 2
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| See part 1 | ||
Directions
a smooth oval loaf. Repeat with other 2 squares of dough.
Place loaves seam side down onto prepared baking sheet. Cover loosely with plastic wrap. Let rise 1 hour in a warm place.
Preheat oven to 425 degrees. Fifteen minutes before baking time, fill an 8-inch square baking dish with boiling water; place on the bottom oven rack to create steam.
Using a razor blade or a small sharp knife, slash each loaf diagonally, about ¼ inch deep, in 4 places. Bake loaves in the center of the oven until they are browned and sound hollow when tapped on the bottom. (Cover loaves with aluminum foil if they are browning too quickly.) While bread is baking, prepare starch wash.
Combine wter and cornstarch in a small saucepan. Bring to a boil, stirring to dissolve the cornstarch; let boil for 30 to 45 seconds. Remove from heat and let cool to room temperature. Brush hot loaves with starch wash. Let bread cool on a wire rack.
Yield: 2 loaves
Per serving: 1495 Calories; 62g Fat (35% calories from fat); 27g Protein; 230g Carbohydrate; 0mg Cholesterol; 12827mg Sodium NOTES : This recipe is adapted from "USA Cookbook" by Sheila Lukins, and "The Neighborhood Bakeshop" by Jill Van Cleave. This recipe was tested by the St. Louis Post Dispatch. This recipe to represent the Marble Rye as portrayed in 'Sienfeld' the sitcom.
Recipe by: STL Post Dispatch 5/13/98 Posted to MC-Recipe Digest by Lisa Minor <lisa@...> on May 15, 1998