Jewish "corn" Bread (2 Of 2) Recipe
Yield: 2 ServingsRecipe by luhu.jp
Ingredients:
Recipe via Meal-Master (tm) v8.05
Directions:
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
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.
This makes a large moist, delicious cake. ~- Sophie Laplante --
sophie@cs.uchicago.edu
Source from luhu.jp
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
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.
This makes a large moist, delicious cake. ~- Sophie Laplante --
sophie@cs.uchicago.edu
Source from luhu.jp