INGREDIENTS

INSTRUCTIONS

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

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