INGREDIENTS

INSTRUCTIONS

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 1/4 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@cybermill.com> on May 15,
1998

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